Sun-Dried Tomato Pasta: Easy Recipe for the Best Dinner
Enjoy a creamy and flavorful Sun Dried Tomato Pasta that comes together quickly. This vegan Italian-inspired dish blends sun-dried tomatoes with garlic, balsamic vinegar, and coconut cream for a wholesome meal packed with fresh arugula and herbs.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: italian-inspired, vegan
Ingredients
Scale
- 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 half of a can
- 3 tbsp nutritional yeast
- salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat leaf parsley chopped
- vegan parmesan optional
Instructions
- Fill a large pot with water and cook the gluten free fettuccine until it is al dente according to the package.
- Heat a skillet and add your choice of water, broth, or oil, then cook the minced garlic and chopped sun dried tomatoes for about 2 minutes, adding a little water if it starts to stick.
- Stir in italian seasoning, balsamic vinegar, and tomato paste, and let everything cook together for 2 to 3 minutes until you notice the mixture thickening and caramelizing.
- Add the cherry tomatoes and water to the skillet and cover, simmering for 3 to 4 minutes until the tomatoes soften, then gently crush them with a spoon.
- Mix in the coconut milk and nutritional yeast, season with salt and pepper, and let the sauce simmer for 5 to 10 minutes until it thickens to your liking.
- Drain the pasta and toss it in the skillet with the sauce and baby arugula until everything is well combined.
- Sprinkle the dish with chopped parsley and optionally vegan parmesan just before serving.
Nutrition
- Calories: 330 kcal
Find it online: https://www.amgroyal.com/sun-dried-tomato-pasta/