This Vegan Creamy Sun Dried Tomato Pasta Recipe is a delightful dish that brings together rich flavors and creamy textures, making it perfect for weeknight dinners, special occasions, or meal prep. The sun-dried tomatoes add depth, while the coconut cream ensures a luscious sauce. Whether you are hosting friends or simply treating yourself, this recipe is sure to impress.
Why You’ll Love This Recipe
- Flavor-packed: The combination of sun-dried tomatoes and garlic creates a deliciously rich taste.
- Quick and Easy: Ready in just 25 minutes, this dish is perfect for busy weeknights.
- Nutrient-rich: With fresh arugula and parsley, this pasta offers added vitamins and minerals.
- Versatile Meal: Enjoy it as a main course or pair it with your favorite side salad for a complete meal.
- Plant-based Delight: Completely vegan, making it suitable for various dietary preferences.
Tools and Preparation
Before you start cooking, gather your essential tools to streamline the process.
Essential Tools and Equipment
- Large pot
- Skillet
- Cooking spoon
- Knife
- Chopping board
- Measuring spoons
Importance of Each Tool
- Large pot: Essential for boiling pasta perfectly without sticking.
- Skillet: Ideal for sautéing garlic and sun-dried tomatoes to develop flavor.
- Knife: A good quality knife ensures easy chopping of ingredients.
Ingredients
This creamy vegan fettuccine features a flavorful sun-dried tomato sauce with hints of garlic, balsamic vinegar, and coconut cream. Perfectly tossed with arugula and herbs for a wholesome Italian-inspired meal!
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 the Topping
- 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 large pot. Add gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
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 more water if needed to prevent sticking.
Step 3: Caramelize Flavors
Mix in Italian seasoning, balsamic vinegar, and tomato paste.
Cook for 2-3 minutes until everything is caramelized and fragrant.
Step 4: Simmer Sauce
Add cherry tomatoes and water (or broth) to the skillet.
Cover and cook for 3-4 minutes until the tomatoes soften.
Smash them gently with a spoon to release their juices.
Step 5: Stir in Coconut Milk
Pour in the coconut milk along with nutritional yeast.
Season with salt and pepper to taste.
Simmer for 5-10 minutes until the sauce thickens.
Step 6: Combine Pasta and Sauce
Drain the cooked pasta if not already done.
Add it directly into the skillet with the sauce.
Toss well with baby arugula until combined.
Step 7: Serve
Plate your creamy pasta dish.
Top with chopped parsley and optional vegan parmesan before serving.
Enjoy your homemade Vegan Creamy Sun Dried Tomato Pasta!
How to Serve Vegan Creamy Sun Dried Tomato Pasta Recipe
This Vegan Creamy Sun Dried Tomato Pasta Recipe is delicious and versatile. Here are some serving suggestions to elevate your dish and make it even more enjoyable.
With Fresh Herbs
- Chopped Basil: Sprinkle fresh basil on top for a fragrant touch.
- Cilantro: A sprinkle of cilantro adds a unique flavor twist.
With Nutritional Boosts
- Vegan Parmesan: Add a sprinkle of vegan parmesan for added creaminess and flavor.
- Toasted Pine Nuts: Scatter pine nuts for a crunchy texture and nutty taste.
Accompanied by Greens
- Baby Spinach: Toss in some baby spinach for extra nutrients and color.
- Arugula Salad: Serve alongside an arugula salad dressed with lemon vinaigrette for a refreshing contrast.
With Bread Options
- Garlic Bread: Serve with warm garlic bread to soak up the creamy sauce.
- Ciabatta Rolls: Offer soft ciabatta rolls as a side for dipping.
How to Perfect Vegan Creamy Sun Dried Tomato Pasta Recipe
Achieving the perfect creamy pasta is all about technique and quality ingredients. Here are some tips to ensure your dish shines.
- Use Fresh Ingredients: Opt for fresh garlic and ripe tomatoes for the best flavor.
- Control the Heat: Keep the heat moderate while simmering to avoid burning the sauce.
- Adjust Consistency: If the sauce is too thick, add a splash of vegetable broth or water until desired consistency is reached.
- Taste as You Go: Season throughout the cooking process, adjusting salt and pepper to your preference.
- Don’t Overcook Pasta: Cook pasta just until al dente; it will continue to cook when combined with the sauce.
- Explore Variations: Experiment with different vegetables like zucchini or bell peppers for added nutrition.
Best Side Dishes for Vegan Creamy Sun Dried Tomato Pasta Recipe
Pairing side dishes with your Vegan Creamy Sun Dried Tomato Pasta can enhance your meal experience. Here are some excellent choices:
- Garlic Roasted Vegetables: Seasonal veggies roasted with garlic complement the creamy pasta beautifully.
- Caprese Salad: A fresh mix of tomatoes, basil, and vegan mozzarella brings brightness to your plate.
- Quinoa Salad: A light quinoa salad adds protein and balances out the meal.
- Grilled Asparagus: Tender grilled asparagus adds a smoky flavor that contrasts nicely with the creaminess of the pasta.
- Stuffed Mushrooms: Savory stuffed mushrooms can serve as a hearty finger food option alongside your pasta.
- Antipasto Platter: A selection of olives, artichokes, and roasted red peppers offers variety and excitement to your meal.
Common Mistakes to Avoid
When preparing the Vegan Creamy Sun Dried Tomato Pasta Recipe, it’s easy to make a few common errors that can affect the final dish. Here are some pitfalls to watch out for:
Overcooking the Pasta: Cooking your fettuccine too long will result in a mushy texture. Always cook it al dente, as it will continue to cook when mixed with the sauce.
Neglecting Seasoning: Skipping salt and pepper can lead to a bland dish. Make sure to taste and adjust the seasoning before serving for maximum flavor.
Using Thin Coconut Milk: Using light coconut milk instead of full-fat can result in a less creamy sauce. Stick with full-fat canned coconut milk for the best texture.
Rushing the Sauce: If you don’t allow enough time for the flavors to caramelize, your sauce may lack depth. Give it those extra minutes to develop rich flavors.
Forgetting Fresh Ingredients: Skipping fresh herbs like parsley or arugula can diminish the freshness of your meal. Always add them right before serving for optimal flavor and nutrition.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container for up to 3 days.
- Make sure to let the pasta cool before sealing it in containers.
Freezing Vegan Creamy Sun Dried Tomato Pasta Recipe
- You can freeze this dish for up to 2 months.
- Use freezer-safe containers or bags for best results.
Reheating Vegan Creamy Sun Dried Tomato Pasta Recipe
- Oven: Preheat oven to 350°F (175°C). Place pasta in a baking dish, cover with foil, and heat for about 15-20 minutes.
- Microwave: Heat in a microwave-safe bowl on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Warm over low heat in a skillet, adding a splash of water or vegetable broth if necessary.
Frequently Asked Questions
This section answers some common queries about the Vegan Creamy Sun Dried Tomato Pasta Recipe.
Can I make this Vegan Creamy Sun Dried Tomato Pasta Recipe gluten-free?
Yes! Use gluten-free fettuccine as specified in the recipe for a delicious gluten-free option.
How can I customize this Vegan Creamy Sun Dried Tomato Pasta Recipe?
Feel free to add vegetables like spinach or zucchini, or swap herbs based on your preference.
What should I serve with Vegan Creamy Sun Dried Tomato Pasta Recipe?
This pasta pairs well with a simple side salad or garlic bread for a complete meal.
Can I use other types of pasta?
Absolutely! While fettuccine is great, you can use any pasta shape you enjoy, such as penne or spaghetti.
Final Thoughts
The Vegan Creamy Sun Dried Tomato Pasta Recipe is not only delicious but also versatile and easy to customize. Its creamy texture and rich flavors make it perfect for any occasion. Don’t hesitate to experiment with additional ingredients that you love!
Vegan Creamy Sun Dried Tomato Pasta
Indulge in the rich flavors of our Vegan Creamy Sun Dried Tomato Pasta Recipe, a perfect blend of creamy textures and savory goodness. This delightful dish combines gluten-free fettuccine with sun-dried tomatoes and aromatic garlic, creating a satisfying meal that’s ready in just 25 minutes. The luscious sauce made with coconut cream and fresh herbs not only pleases the palate but also caters to various dietary preferences, making it an excellent choice for weeknight dinners or special occasions. Serve it with a side salad or garlic bread for a complete dining experience that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
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 vegetable broth
- 7 oz full-fat canned coconut milk (thick cream only)
- 3 tbsp nutritional yeast
- Baby arugula and parsley for garnish
Instructions
- Cook gluten-free fettuccine in boiling water until al dente. Drain and set aside.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in vegetable broth or oil for about 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste. Cook for an additional 2-3 minutes until fragrant.
- Stir in cherry tomatoes and broth; cover and simmer for about 3-4 minutes until softened.
- Mix in coconut milk and nutritional yeast. Season with salt and pepper; simmer until sauce thickens.
- Combine pasta with the sauce; toss with baby arugula.
- Serve topped with chopped parsley.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
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