Vegan Creamy Sun Dried Tomato Pasta: A Quick Indulgent Delight
Vegan Creamy Sun Dried Tomato Pasta Recipe is a quick indulgent dish that is both creamy and flavorful.
Equipment
- Pot
- skillet
Ingredients
Pasta and Sauce
- 4 servings gluten free fettuccine
- 4 cloves garlic, minced
- 10 pieces sun dried tomatoes, chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 3 tablespoon tomato paste
- 2 cups cherry tomatoes
- 1 cup water or vegetable broth
- 7 oz full fat canned coconut milk, thick cream only half of a can
- 3 tablespoon nutritional yeast
- salt and pepper, to taste
- 2 cups baby arugula
- ½ cup flat leaf parsley, chopped
- vegan parmesan, optional
Instructions
Preparation
- Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
- Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
- Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
- Drain pasta and add it to the skillet. Toss with arugula until well combined.
- Top with parsley and optional vegan parmesan before serving.
Notes
Add more vegetables as desired for additional flavor and nutrition.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 7gVitamin A: 150IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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