Vegan Creamy Sun Dried Tomato Pasta Recipe
The Vegan Creamy Sun Dried Tomato Pasta Recipe is a delightful dish that brings together the rich flavors of sun-dried tomatoes, garlic, and coconut cream for a creamy fettuccine experience. Whether you’re hosting a dinner party or enjoying a quiet night in, this pasta is perfect for any occasion. Its vibrant taste and wholesome ingredients make it not only satisfying but also a healthy choice for everyone.
Why You’ll Love This Recipe
- Deliciously Creamy: The coconut milk and sun-dried tomatoes create a rich, creamy sauce that elevates your pasta dish.
- Quick and Easy: With just 25 minutes from prep to table, this recipe is perfect for busy weeknights.
- Nutritious Ingredients: Packed with veggies and herbs, this vegan pasta is both healthy and filling.
- Versatile Dish: You can easily customize it by adding your favorite vegetables or proteins for added nutrition.
- Dairy-Free Delight: Enjoy the creamy texture without any dairy, making it suitable for vegans and those with lactose intolerance.
Tools and Preparation
Before diving into the cooking process, gather your tools to streamline your preparation. Having everything ready will make the cooking experience smooth and enjoyable.
Essential Tools and Equipment
- Skillet
- Pot
- Knife
- Cutting board
- Measuring spoons
Importance of Each Tool
- Skillet: Ideal for sautéing aromatics and simmering the sauce to develop rich flavors.
- Pot: Necessary for boiling the gluten-free fettuccine to achieve the perfect al dente texture.
Ingredients
For the Pasta
- 4 servings gluten-free fettuccine
For the Sauce
- 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 water or vegetable broth
- 7 oz full-fat canned coconut milk (thick cream only half of a can)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
For Garnishing
- 2 cups baby arugula
- ½ cup flat-leaf parsley chopped
- Vegan parmesan optional
How to Make Vegan Creamy Sun Dried Tomato Pasta Recipe
Step 1: Cook Pasta
Boil water in a pot. Add gluten-free fettuccine according to package instructions and cook until al dente.
Step 2: Sauté Aromatics
In a heated skillet, add water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes. Add water as needed to prevent sticking.
Step 3: Caramelize Flavors
Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes until caramelized, allowing the flavors to meld beautifully.
Step 4: Simmer Sauce
Add cherry tomatoes and water (or broth) to the skillet. Cover the skillet and cook for 3–4 minutes until tomatoes are soft. Use a spoon to smash them gently.
Step 5: Stir in Coconut Milk
Add thick coconut milk and nutritional yeast, seasoning with salt and pepper. Let it simmer for 5–10 minutes until the sauce thickens slightly.
Step 6: Combine Pasta and Sauce
Drain the cooked pasta. Add it directly into the skillet with the sauce. Toss in baby arugula until everything is well combined.
Step 7: Serve
Top your delicious vegan creamy sun-dried tomato pasta with chopped parsley and optional vegan parmesan before serving. Enjoy!
How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe
This vegan creamy sun dried tomato pasta recipe is not only delicious but also versatile. You can serve it in various ways to suit different occasions and preferences.
With Fresh Herbs
- Basil – Add fresh basil leaves for a burst of flavor.
- Oregano – Sprinkle dried oregano on top for an extra Italian touch.
Pair with a Salad
- Arugula Salad – Serve alongside a light arugula salad with lemon vinaigrette.
- Caprese Salad – A fresh caprese salad complements the creamy pasta beautifully.
Add Protein
- Chickpeas – Toss in some cooked chickpeas for added protein and texture.
- Tofu – Grilled or sautéed tofu cubes can enhance the dish’s heartiness.
Top with Vegan Cheese
- Vegan Parmesan – Sprinkle vegan parmesan cheese to add a cheesy flavor without dairy.
- Nutritional Yeast – A sprinkle of nutritional yeast gives a savory, cheesy taste and boosts nutrition.
How to Perfect Vegan Creamy Sun Dried Tomato Pasta Recipe
To ensure your vegan creamy sun dried tomato pasta turns out perfectly every time, consider these helpful tips.
- Use Fresh Ingredients – Fresh garlic and ripe cherry tomatoes will elevate the dish’s flavor profile.
- Adjust Consistency – If the sauce seems too thick, add more vegetable broth or water gradually.
- Season Generously – Don’t be shy with salt and pepper; they enhance all the flavors in this dish.
- Cook Pasta Al Dente – Ensure your fettuccine is cooked al dente for the best texture when combined with the sauce.
- Experiment with Add-ins – Feel free to include other vegetables like spinach or mushrooms for added nutrition and taste.
Best Side Dishes for Vegan Creamy Sun Dried Tomato Pasta Recipe
Complementing your vegan creamy sun dried tomato pasta recipe with the right side dishes can elevate your meal. Here are some great options:
- Garlic Bread – Crispy garlic bread is perfect for scooping up any leftover sauce.
- Roasted Vegetables – A medley of roasted seasonal vegetables adds color and nutrition.
- Bruschetta – Toasted bread topped with diced tomatoes, garlic, and basil makes a delightful starter.
- Stuffed Bell Peppers – Colorful bell peppers stuffed with quinoa or rice add substance to your meal.
- Vegan Caesar Salad – This classic salad made vegan pairs well with creamy pasta dishes.
- Zucchini Noodles – For a low-carb option, serve spiralized zucchini alongside your pasta.
Common Mistakes to Avoid
Making the perfect Vegan Creamy Sun Dried Tomato Pasta Recipe can be easy, but there are a few common pitfalls to watch out for.
- Boldly skip the soaking! Not soaking your sun-dried tomatoes can lead to a tougher texture in your dish. Soak them in warm water for 10-15 minutes for a better consistency.
- Boldly ignore the seasoning! Failing to properly season your sauce can result in bland pasta. Taste as you go and adjust salt and pepper accordingly.
- Boldly overcook the pasta! Cooking fettuccine beyond al dente makes it mushy. Follow package instructions closely and check it a minute or two early.
- Boldly skimp on the coconut milk! Not using enough coconut milk will make your sauce less creamy. Ensure you use the right amount for that luscious texture.
- Boldly rush the simmering! Skipping the simmering step can prevent flavors from developing fully. Allow your sauce to cook for the recommended time for optimal taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store any leftovers in an airtight container.
- The Vegan Creamy Sun Dried Tomato Pasta Recipe can last up to 3 days in the refrigerator.
Freezing Vegan Creamy Sun Dried Tomato Pasta Recipe
- Freeze portions in freezer-safe containers or bags.
- It’s best consumed within 2 months of freezing for optimal flavor.
Reheating Vegan Creamy Sun Dried Tomato Pasta Recipe
- Oven: Preheat to 350°F (175°C) and bake covered for about 15-20 minutes until heated through.
- Microwave: Heat in short intervals, stirring frequently until warm, usually around 2-3 minutes total.
- Stovetop: Reheat in a skillet over low heat, adding a splash of water or broth if needed to restore creaminess.
Frequently Asked Questions
Here are some commonly asked questions about this Vegan Creamy Sun Dried Tomato Pasta Recipe.
What can I substitute for coconut milk?
You can use cashew cream or almond milk as alternatives, but keep in mind these will alter the creaminess level.
Can I add more vegetables?
Absolutely! Spinach or bell peppers work great. Just sauté them along with the garlic and sun-dried tomatoes for added nutrition.
Is this recipe gluten-free?
Yes, as long as you use gluten-free fettuccine, this dish remains gluten-free and delicious!
How do I make this dish spicier?
To add some heat, include red pepper flakes when sautéing garlic or mix in some chopped jalapeños.
Final Thoughts
This Vegan Creamy Sun Dried Tomato Pasta Recipe is not only rich and satisfying but also incredibly versatile. You can easily customize it by adding different vegetables or spices according to your taste. Give it a try and enjoy a comforting Italian-inspired meal that everyone will love!
Vegan Creamy Sun Dried Tomato Pasta
- Total Time: 25 minutes
- Yield: Serves 4
Description
Indulge in the rich, creamy goodness of Vegan Creamy Sun Dried Tomato Pasta. This delightful dish combines the robust flavors of sun-dried tomatoes and garlic with coconut cream, creating a luscious fettuccine experience that’s both satisfying and healthy. Perfect for weeknight dinners or entertaining guests, it takes just 25 minutes to whip up from start to finish. Packed with nutritious ingredients and customizable to suit your preferences, this vegan pasta will quickly become a favorite in your household.
Ingredients
- 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 water or vegetable broth
- 7 oz full-fat canned coconut milk (thick cream only)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
Instructions
- Cook gluten-free fettuccine according to package instructions until al dente.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in water or broth for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for another 2–3 minutes.
- Add cherry tomatoes and water (or broth); cover and simmer for 3–4 minutes until softened.
- Stir in coconut milk and nutritional yeast; season with salt and pepper. Simmer for about 5–10 minutes until thickened.
- Drain pasta and toss it into the sauce along with baby arugula until well combined.
- Serve topped with chopped parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 485
- Sugar: 6g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
