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Vegan Creamy Sun Dried Tomato Pasta

Vegan Creamy Sun Dried Tomato Pasta Recipe
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Indulge in this Vegan Creamy Sun Dried Tomato Pasta Recipe that’s both delicious and satisfying. This vibrant, plant-based dish is elevated with a rich sun-dried tomato sauce infused with garlic and balsamic vinegar, offering a comforting meal perfect for any occasion. With creamy coconut milk and fresh arugula, this pasta is not only pleasing to the palate but also packed with nutrients. In just 25 minutes, you can whip up a flavorful meal that will impress your family and friends, making it an ideal choice for busy weeknights or special gatherings.

Ingredients

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  • 4 servings gluten-free fettuccine
  • 4 garlic cloves, minced
  • 10 sun-dried tomatoes, chopped
  • 1 tbsp Italian seasoning
  • 1 tbsp balsamic vinegar
  • 3 tbsp tomato paste
  • 2 cups cherry tomatoes
  • 1 cup vegetable broth or water
  • 7 oz full-fat canned coconut milk (thick cream only)
  • 3 tbsp nutritional yeast
  • Salt and pepper to taste
  • 2 cups baby arugula
  • ½ cup flat-leaf parsley, chopped

Instructions

  1. Cook gluten-free fettuccine in salted boiling water according to package instructions until al dente. Drain and set aside.
  2. In a skillet, sauté minced garlic and sun-dried tomatoes in vegetable broth or water for about 2 minutes.
  3. Add Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2-3 minutes.
  4. Stir in cherry tomatoes and vegetable broth/water; cover and simmer for 3-4 minutes until soft.
  5. Mix in thick coconut milk and nutritional yeast; season with salt and pepper. Simmer until slightly thickened (5-10 minutes).
  6. Combine the sauce with cooked pasta and fold in arugula until just wilted.
  7. Serve hot topped with parsley and vegan parmesan if desired.

Nutrition

Find it online: https://usnull.com/vegan-creamy-sun-dried-tomato-pasta-recipe/