Introduction
Creamy vegan sun-dried tomato pasta is a delightful dish that combines rich flavors and a comforting texture. This recipe is not only easy to follow but also caters to those who seek gluten-free and plant-based options. The blend of sun-dried tomatoes, cherry tomatoes, and creamy coconut milk creates a sauce that’s both savory and satisfying. Perfect for a weeknight dinner or a special occasion, this recipe highlights the versatility of vegan cooking.
Detailed Ingredients with measures
12 ounces gluten-free fettuccine or pasta of choice
4 cloves garlic, minced
10 sun-dried tomatoes, chopped
1 tablespoon Italian seasoning
1 tablespoon balsamic vinegar
3 tablespoons tomato paste
2 cups cherry tomatoes
1 cup vegetable broth or water
7 ounces full-fat canned coconut milk (cream only)
3 tablespoons nutritional yeast
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan parmesan (optional)
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the gluten-free fettuccine and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce:
In a large skillet over medium heat, add a splash of vegetable broth or water. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant. Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for an additional 2-3 minutes until the mixture is well combined and slightly caramelized.
3. Add Tomatoes and Simmer:
Add the cherry tomatoes and pour in the vegetable broth or water. Cover the skillet and let it simmer for 4-5 minutes until the cherry tomatoes soften and begin to burst. Use a spoon to gently press the tomatoes to release their juices.
4. Incorporate Creaminess:
Stir in the thick coconut cream and nutritional yeast. Season with salt and pepper to taste. Let the sauce simmer uncovered for about 5-8 minutes until it thickens to your desired consistency.
5. Combine Pasta and Sauce:
Add the cooked pasta to the skillet, tossing gently to coat each strand with the sauce. Add the baby arugula and mix until it wilts slightly.
6. Serve:
Divide the pasta among serving bowls. Sprinkle with chopped flat-leaf parsley and, if desired, a dusting of vegan parmesan. Serve immediately and enjoy your creamy vegan sun-dried tomato pasta.
This recipe offers a rich and flavorful pasta dish that’s both vegan and gluten-free, perfect for a comforting meal.
Detailed Directions and Instructions
Cook the Pasta
– Bring a large pot of salted water to a boil.
– Add the gluten-free fettuccine and cook according to package instructions until al dente.
– Drain and set aside.
Prepare the Sauce
– In a large skillet over medium heat, add a splash of vegetable broth or water.
– Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant.
– Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for an additional 2-3 minutes until the mixture is well combined and slightly caramelized.
Add Tomatoes and Simmer
– Add the cherry tomatoes and pour in the vegetable broth or water.
– Cover the skillet and let it simmer for 4-5 minutes until the cherry tomatoes soften and begin to burst.
– Use a spoon to gently press the tomatoes to release their juices.
Incorporate Creaminess
– Stir in the thick coconut cream and nutritional yeast.
– Season with salt and pepper to taste.
– Let the sauce simmer uncovered for about 5-8 minutes until it thickens to your desired consistency.
Combine Pasta and Sauce
– Add the cooked pasta to the skillet, tossing gently to coat each strand with the sauce.
– Add the baby arugula and mix until it wilts slightly.
Serve
– Divide the pasta among serving bowls.
– Sprinkle with chopped flat-leaf parsley and, if desired, a dusting of vegan parmesan.
– Serve immediately and enjoy your creamy vegan sun-dried tomato pasta.
Notes
Ingredient Choices
– For another flavor dimension, consider using different herbs or spices according to your preference.
Nut-Free Option
– If you’re looking for a nut-free version, ensure that the vegan parmesan is also nut-free, or simply omit it.
Storing Leftovers
– Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or vegetable broth.
Cook Techniques
Cooking Pasta
Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente, following the package instructions for timing. Drain and set aside to prevent overcooking.
Sautéing Ingredients
In a skillet over medium heat, add a small amount of vegetable broth or water as a cooking liquid. Add minced garlic and sun-dried tomatoes, sautéing until fragrant to release their flavors.
Simmering Sauce
Combine ingredients in the skillet and allow them to simmer. Cover to retain moisture and soften tomatoes, gently pressing them to release their juices for a rich sauce.
Incorporating Creaminess
Stir in the coconut cream and nutritional yeast to create a rich, creamy texture. Season appropriately while allowing the sauce to thicken to your preferred consistency by simmering uncovered.
Combining Pasta and Sauce
Add the drained pasta to the sauce mixture. Toss gently to ensure the pasta is well-coated with the sauce, allowing flavors to meld together.
Garnishing and Serving
Divide the pasta into serving bowls. Garnish with chopped parsley and a sprinkle of vegan parmesan, then serve immediately for the best flavor experience.
FAQ
Can I use regular pasta instead of gluten-free?
Yes, you can use any pasta of your choice, but cooking times may vary.
What can I substitute for coconut milk?
You can use cashew cream or another non-dairy cream alternative for a similar texture.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of broth or water.
Can I add vegetables to this recipe?
Absolutely! Feel free to add your favorite vegetables, such as spinach or bell peppers, for added nutrition and flavor.
Is this recipe nut-free?
Yes, this recipe is nut-free as long as you use coconut milk. Check other ingredient labels to ensure they meet your dietary needs.
Conclusion
This vegan creamy sun-dried tomato pasta is a delightful combination of flavors and textures. The richness of coconut cream paired with the vibrant notes of sun-dried tomatoes and herbs makes it a perfect comfort food. It’s not only easy to prepare but also satisfying, offering a wholesome option for both vegan and gluten-free diets. Enjoy this dish for a cozy dinner or impress your guests with its gourmet appeal.
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