Vegan Creamy Sun-Dried Tomato Fettuccine
This silky vegan fettuccine is tossed in a rich sun-dried tomato and coconut cream sauce, with fresh arugula and herbs for a bold, satisfying plant-based dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 main-course servings
- Category: Vegetarian & Vegan
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
→ Pasta:
12 ounces gluten-free fettuccine
→ Sauce:
4 garlic cloves, minced
10 sun-dried tomatoes, chopped (preferably packed in oil, drained)
1 tablespoon Italian seasoning
1 tablespoon balsamic vinegar
3 tablespoons tomato paste
2 cups cherry tomatoes
1 cup water or vegetable broth
7 ounces full-fat canned coconut milk (use thick cream only)
3 tablespoons nutritional yeast
Salt and pepper, to taste
→ Finishes:
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan parmesan, for serving (optional)
Instructions
Cook Pasta: Bring a large pot of salted water to a boil. Cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
Sauté Aromatics: In a large skillet over medium heat, sauté minced garlic and chopped sun-dried tomatoes for 2 minutes with a splash of water or broth to prevent sticking.
Build Flavor: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2–3 minutes to caramelize.
Add Tomatoes: Add cherry tomatoes and water or broth. Cover and simmer for 3–4 minutes, then gently smash tomatoes to release juices.
Creamy Sauce: Reduce heat to low. Stir in the thick coconut milk and nutritional yeast. Season with salt and pepper. Simmer for 5–10 minutes, stirring occasionally, until the sauce thickens.
Combine Pasta: Add cooked fettuccine and baby arugula to the sauce. Toss until evenly coated and greens are wilted.
Garnish & Serve: Top with chopped parsley and vegan parmesan if desired. Serve hot.
Notes
Use sun-dried tomatoes in oil for more flavor, but drain them well before using.
Add extra veggies like spinach or mushrooms if desired.
Adjust broth or water for preferred sauce consistency.
Store leftovers in an airtight container in the fridge for up to 3 days.
Find it online: http://elladishes.com/vegan-creamy-sun-dried-tomato-fettuccine/
