Silky Vegan Tomato Pasta

This velvety sun-dried tomato pasta has saved my busy evenings numerous times when I'm craving something tasty but don't have hours to cook. The blend of zesty sun-dried tomatoes with thick coconut cream makes such a smooth sauce that wraps around each bite of pasta wonderfully while staying completely plant-based.

I whipped up this pasta during a hectic week when I wanted something cozy but still good for me. My family doubted a dairy-free creamy pasta could work, but now they ask for this meal more than any regular cream pasta we used to have.

Ingredients

• Gluten free fettuccine: Regular pasta works just as well if gluten isn't a concern for you
• Garlic cloves: Freshly chopped garlic creates the flavorful base for our sauce
• Sun dried tomatoes: These flavor-packed gems give the dish its special taste
• Italian seasoning: This handy mix adds lots of flavor without needing tons of different spices
• Balsamic vinegar: Brings a hint of sweet tartness that makes the tomato flavors pop
• Tomato paste: Adds deep flavor and helps the sauce get thicker
• Cherry tomatoes: These bright bites balance out the strong sun-dried tomatoes
• Water or vegetable broth: Creates the base for your sauce without extra fat
• Coconut milk: Just scoop the thick stuff from the top for the creamiest results
• Nutritional yeast: Gives a cheese-like taste without dairy plus adds vitamins
• Baby arugula: Its peppery bite cuts through the rich sauce
• Flat leaf parsley: Adds fresh color and herby flavor to finish the dish

Step-by-Step Instructions

Cook Pasta:

Start by filling a big pot with water, add salt, and bring it to a good boil. Toss in your gluten-free fettuccine and cook until it's just right, about 8-10 minutes. Give it a stir now and then so it doesn't stick together. Save half a cup of the pasta water before you drain it, just in case your sauce needs thinning later.

Sauté Aromatics:

While your pasta's cooking, grab a big skillet and put it on medium heat. Add a little water, broth, or oil. Toss in your chopped garlic and sun-dried tomatoes and cook them for about 2 minutes until they smell amazing. Don't let the garlic turn brown or it'll taste bitter. Add tiny splashes of water if things look dry.

Caramelize Flavors:

Shake your Italian seasoning over the tomatoes and garlic, then pour in the balsamic vinegar. Right away, add the tomato paste and keep stirring for 2-3 minutes. This step is super important as it changes the tomato paste from sharp and tangy to sweet and rich. You'll notice it getting darker and smelling better.

Simmer Sauce:

Add your cherry tomatoes and water or broth to the pan. Cover it up and let everything bubble gently for 3-4 minutes until the tomatoes start to soften. Use a wooden spoon to squish some tomatoes, letting their juices out. This makes a nice mix where some tomatoes are fully broken down while others just burst open.

Create Creaminess:

Open your coconut milk can and carefully take out just the thick white cream from the top. Add this cream and the nutritional yeast to your pan, stirring until they're fully mixed in. Add salt and pepper how you like it. Let everything bubble gently for 5-10 minutes, giving it a stir occasionally, until it's as thick as you want.

Combine Pasta and Sauce:

Drain your pasta and put it right into the pan with your sauce. If the sauce seems too thick, splash in some of that pasta water you saved. Toss everything around until all the pasta is coated nicely. Add your fresh arugula and keep tossing until it just starts to wilt from the heat.

Serve:

Scoop the pasta into bowls, making sure everyone gets plenty of sauce. Sprinkle lots of chopped parsley on top and vegan parmesan if you want. Eat it right away while it's hot and enjoy how the creamy and fresh flavors go together.

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The sun-dried tomatoes really make this dish special. I learned about their magic years ago in Italy, watching a chef use them to add deep flavor to sauces without cooking for hours. They pack such a punch that you only need a small amount to transform the whole dish.

Make Ahead and Storage

This pasta stays good in the fridge for up to 3 days, so it's great for planning ahead. The flavors actually get better overnight as they mix together. Keep it in a sealed container and warm it up slowly on the stove with a bit of water or broth to loosen things up. If you're saving leftovers, I'd wait to add fresh arugula until you're ready to eat, since it gets pretty wilted when stored.

Easy Substitutions

Don't stress if you're missing something. Baby spinach can replace arugula, though it's not as peppery. If coconut isn't your thing, try cashew cream instead just soak 1 cup of cashews, then blend with 3/4 cup water until smooth. No Italian seasoning? Mix equal parts dried basil, oregano, and thyme and you're good to go.

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Perfect Pairings

This pasta works great as a main dish with a basic side salad dressed with lemon juice and olive oil. For a heartier meal, add some crusty garlic bread to soak up any extra sauce. It goes well with a vegan-friendly Chianti that complements the tomato flavors, or try fizzy water with a lemon squeeze for something refreshing without alcohol.

Cultural Notes

While this dish borrows ideas from Italian cooking, adding coconut milk creates a fusion twist that surprisingly works really well. Traditional Italian pastas often use cheese for creaminess, but this vegan version shows you can get that luxurious texture without dairy. Using both sun-dried and fresh tomatoes follows the Italian way of using different forms of the same ingredient to build complex flavors.

FAQs About the Recipe

→ What gives this pasta its creamy texture without dairy?

The silky smoothness comes from thick canned coconut milk plus nutritional yeast, making a truly lush sauce texture.

→ Can I swap in normal pasta instead of gluten-free?

Sure thing! Any pasta shape or type will work great in place of the gluten-free fettuccine.

→ What's a good stand-in for nutritional yeast?

Try some shredded plant-based parmesan or skip it completely, though your dish might lack some savory depth.

→ How can I fix the sauce if it's too thick?

Just splash in more water or veggie broth bit by bit until you get the runny texture you want.

→ Is it okay to make this beforehand?

For sure, you can cook the sauce up to three days early and keep it in the fridge. Just warm it up and toss with fresh-cooked pasta when you're ready to eat.