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Joe Rooney

Sun-Dried Tomato Pasta Recipe Easy Quick and Delicious

This Sun-Dried Tomato Pasta delivers a creamy, flavorful vegan dish that's both quick and satisfying. With a rich sauce made from sun-dried tomatoes, garlic, balsamic vinegar, and coconut cream, it's perfectly complemented by fresh arugula and herbs for a delightful Italian-inspired meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 330
Ingredients Method Notes

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 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

Method
 

  1. Bring a large pot of water to a boil and cook the gluten-free fettuccine until just tender to the bite, then drain.
  2. Heat a large skillet and add some water, broth, or oil. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding water gradually if it gets too dry.
  3. Stir in the Italian seasoning, balsamic vinegar, and tomato paste; cook for an additional 2 to 3 minutes until the mixture becomes fragrant and slightly caramelized.
  4. Add the cherry tomatoes along with a splash of water to the skillet, cover it, and let cook for 3 to 4 minutes until the tomatoes soften. Then, gently smash the tomatoes with your spoon to break them down.
  5. Pour in the thick coconut milk and sprinkle the nutritional yeast into the sauce. Season with salt and pepper, then let the sauce simmer on low heat for 5 to 10 minutes until it thickens nicely.
  6. Drain the pasta thoroughly and transfer it into the skillet. Toss everything together with the baby arugula until the arugula wilts and is well mixed with the sauce.
  7. Sprinkle the chopped flat-leaf parsley on top and add vegan parmesan if you like before serving.

Notes

  • Feel free to substitute vegetable broth for water for added depth of flavor. Vegan parmesan is optional but recommended for a richer taste. Store leftovers in an airtight container in the fridge for up to 3 days.