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A luscious and dairy-free Vegan Creamy Sun-Dried Tomato Pasta made with coconut cream, sun-dried and cherry tomatoes, and fresh herbs for a rich yet light meal full of vibrant Mediterranean-inspired flavors.
4 servings gluten-free fettuccine
4 garlic cloves, minced
10 sun-dried tomatoes, chopped
1 tablespoon Italian seasoning
1 tablespoon balsamic vinegar
3 tablespoons tomato paste
2 cups cherry tomatoes
1 cup water or vegetable broth
7 oz full-fat canned coconut milk (thick cream only, about half a can)
3 tablespoons nutritional yeast
Salt and pepper to taste
2 cups baby arugula
½ cup flat-leaf parsley, chopped
Vegan Parmesan (optional, for serving)
Use regular pasta instead of gluten-free if preferred.
Cashew or oat cream can replace coconut cream for a different dairy-free base.
Add roasted red peppers, mushrooms, or spinach for extra texture.
Make oil-free by sautéing in vegetable broth instead of oil.
Reheat gently with a splash of broth or water to keep the sauce creamy.