Go Back
–+ servings
Sun-Dried Tomato Pasta Recipe

Creamy Sun-Dried Tomato Pasta Recipe You’ll Love

This creamy vegan Sun-Dried Tomato Pasta recipe is a delightful meal that can be made in under 30 minutes, perfect for impressing dinner guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Gluten-Free Fettuccine Ensure it’s gluten-free for dietary needs
  • 1 tsp Salt Essential for seasoning
For the Sauce
  • 4 cloves Garlic Use fresh and minced for best taste
  • 1 cup Sun-Dried Tomatoes Use oil from the jar for sautéing
  • 1 cup Fresh Cherry Tomatoes Can substitute with canned diced tomatoes if necessary
  • 1 can Canned Coconut Milk Full-fat is best for a rich texture
  • 2 tbsp Tomato Paste Essential for richness
  • 1/4 cup Nutritional Yeast Introduces a cheesy flavor without dairy
  • 2 tbsp Balsamic Vinegar Consider using lemon juice if unavailable
  • 1 tsp Italian Seasoning Elevates the dish to Italian perfection
  • 1/2 tsp Black Pepper Adjust to taste
For Garnishing
  • 2 cups Baby Arugula A vibrant addition
  • 1/4 cup Flat-Leaf Parsley Adds brightness and color
  • Optional Vegan Parmesan Sprinkle before serving

Equipment

  • large pot
  • large skillet
  • colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add gluten-free fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain pasta and set aside.
  2. In a large skillet, heat a tablespoon of oil from sun-dried tomatoes over medium heat. Add minced garlic and sun-dried tomatoes, sauté for about 2 minutes until fragrant.
  3. Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes, allowing mixture to caramelize slightly.
  4. Add halved fresh cherry tomatoes and a splash of reserved pasta water. Cover and simmer for about 3-4 minutes, mashing tomatoes gently.
  5. Pour in canned coconut milk and sprinkle nutritional yeast. Stir to combine, simmer for another 5-10 minutes until thickened.
  6. Add drained gluten-free fettuccine to the skillet. Toss to coat in sauce. Fold in baby arugula until just wilted.
  7. Serve garnished with chopped parsley and optional vegan parmesan.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 350mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with vegetable broth to revive sauce. Can freeze for up to 2 months.

Tried this recipe?

Let us know how it was!