why make this recipe

Creamy Sun-Dried Tomato Vegan Pasta is a delightful dish that brings bold flavors to your table. It is not only easy to make but also packed with nutrients. This recipe features fresh ingredients like baby arugula, cherry tomatoes, and herbs, which make it both tasty and healthy. Whether you’re a vegan or just looking for a light meal, this pasta dish can satisfy your cravings. Plus, it’s a perfect option for family dinners or intimate gatherings.

how to make Creamy Sun-Dried Tomato Vegan Pasta

Ingredients:

• 2 cups Baby arugula
• 2 cups Cherry tomatoes
• 1/2 cup Flat leaf parsley
• 4 Garlic cloves
• 10 Sun dried tomatoes
• 7 oz Coconut milk full fat canned
• 3 tbsp Tomato paste
• 1 cup Water or vegetable broth
• 1 tbsp Balsamic vinegar
• 4 servings Fettuccine gluten free
• 1 tbsp Italian seasoning
• 3 tbsp Nutritional yeast
• Salt and pepper to taste
• Parmesan optional vegan

Directions:

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, heat some oil over medium heat. Add the garlic and sauté until fragrant.
3. Add the sun-dried tomatoes and cherry tomatoes, and cook until the cherry tomatoes start to blister.
4. Stir in the coconut milk, tomato paste, and vegetable broth. Bring to a simmer.
5. Add in the baby arugula, flat leaf parsley, and Italian seasoning. Mix well and cook until the greens start to wilt.
6. Stir in the nutritional yeast, salt, and pepper. Adjust to taste.
7. Combine the cooked fettuccine with the sauce in the skillet, tossing to coat the pasta thoroughly.
8. Drizzle with balsamic vinegar before serving. Sprinkle with optional vegan parmesan if desired.

how to serve Creamy Sun-Dried Tomato Vegan Pasta

To serve this delicious pasta, place a generous portion on each plate. You can add a sprinkle of vegan parmesan on top for an extra cheesy flavor. Pair it with a side salad or some warm bread for a complete meal. Enjoy your creamy pasta while it’s hot!

how to store Creamy Sun-Dried Tomato Vegan Pasta

If you have leftovers, you can store them in an airtight container in the refrigerator. It should last for about 3 to 4 days. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave. Add a splash of water or broth if the sauce thickens too much during storage.

tips to make Creamy Sun-Dried Tomato Vegan Pasta

• You can add more vegetables such as spinach or bell peppers for extra nutrition.
• For a spicier kick, consider adding red pepper flakes.
• Make sure to taste and adjust the seasoning before serving to ensure the flavors are just right.

variation

You can easily make this dish gluten-free by using gluten-free pasta. Additionally, you can experiment with different types of pasta, like penne or rotini. For a creamier texture, add more coconut milk.

FAQs

1. Can I use different herbs instead of parsley?
Yes, feel free to use basil or cilantro for a different flavor profile.

2. Is the nutritional yeast necessary?
Nutritional yeast adds a cheesy flavor, but you can skip it if you prefer.

3. What can I substitute for coconut milk?
You can use cashew cream or any other non-dairy milk, but it may change the taste and texture slightly.