This vegan creamy sun-dried tomato pasta is a delightful, satisfying dish that blends bold flavors with a rich, smooth texture. The sun-dried tomatoes provide a deep, savory taste, while the coconut cream adds a silky, indulgent element to the sauce. It's perfect for a cozy night in or an elegant meal for guests.
Why You’ll Love This Recipe
I love this recipe because it effortlessly combines the rich, umami flavor of sun-dried tomatoes with the creamy smoothness of coconut cream. The garlic and balsamic vinegar add depth, and the creamy texture coats each pasta strand beautifully. This dish feels luxurious yet is incredibly easy to prepare, making it ideal for both a quick dinner and a more refined meal for special occasions.
Ingredients
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Fettuccine pasta
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Sun-dried tomatoes
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Coconut cream
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Garlic
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Balsamic vinegar
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Olive oil
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Salt and pepper to taste
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
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Add chopped sun-dried tomatoes to the skillet and cook for a few minutes.
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Pour in the coconut cream and balsamic vinegar, stirring to combine.
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Season with salt and pepper to taste. Let the sauce simmer for a few minutes until it thickens slightly.
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Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the sauce.
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Serve hot, garnished with fresh herbs if desired.
Servings and Timing
This recipe serves approximately 4 people. The preparation and cooking time is around 30 minutes, making it a quick and satisfying meal option.
Variations
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Add vegetables: Incorporate sautéed spinach, mushrooms, or zucchini for added nutrition and flavor.
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Spice it up: Add red pepper flakes or cayenne pepper for a spicy kick.
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Protein boost: Include grilled tofu or tempeh for a protein-rich addition.
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Different pasta: Swap fettuccine for penne, spaghetti, or gluten-free pasta to suit your preference.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or vegetable broth to loosen the sauce if necessary. Alternatively, you can reheat in the microwave, stirring occasionally to ensure even heating.
FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine is traditional, any pasta shape you prefer will work well with this sauce.
Is there a substitute for coconut cream?
Yes, you can use cashew cream or a store-bought vegan heavy cream alternative if you prefer.
Can I make this recipe nut-free?
Yes, using coconut cream keeps it nut-free. Just ensure that any alternative ingredients you choose are also nut-free.
How can I make this recipe spicier?
Add red pepper flakes, chopped fresh chili, or a dash of hot sauce to the sauce while it simmers to increase the heat level.
Can I freeze the leftovers?
While the dish is best enjoyed fresh, you can freeze leftovers in an airtight container for up to 1 month. Reheat thoroughly before serving.
Conclusion
This vegan creamy sun-dried tomato pasta is a delicious, creamy dish that combines bold flavors with a smooth texture. Whether you're a vegan or just exploring plant-based options, this recipe is a great choice for a comforting and satisfying meal. With its simple ingredients and easy preparation, it's a dish that's perfect for any occasion.
Print
Vegan Creamy Sun-Dried Tomato Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
A creamy vegan pasta dish featuring sun-dried tomatoes and coconut cream, providing a rich, indulgent, and satisfying flavor. The perfect balance of smoothness and boldness for a cozy dinner or special occasion.
Ingredients
- Fettuccine pasta
- Sun-dried tomatoes
- Coconut cream
- Garlic
- Balsamic vinegar
- Olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chopped sun-dried tomatoes to the skillet and cook for a few minutes.
- Pour in the coconut cream and balsamic vinegar, stirring to combine.
- Season with salt and pepper to taste. Let the sauce simmer for a few minutes until it thickens slightly.
- Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the sauce.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For added nutrition, consider adding vegetables like sautéed spinach, mushrooms, or zucchini.
- Spice it up with red pepper flakes or cayenne pepper for extra heat.
- To boost protein, try adding grilled tofu or tempeh.
- Switch up the pasta type, such as penne or spaghetti, to suit your preference.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
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