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Every time a busy night rolls around, this twist on creamy sun-dried tomato pasta saves the day. Quick fix, tons of flavor, and velvety coconut cream—each bite packs tang from sun-dried tomatoes and a downright dreamy sauce that hugs every noodle. Bonus: Totally plant-powered.
I whipped up this comforting bowl during peak work chaos, hunting for something that felt both hearty and healthy. Family doubted dairy-free could deliver. Now they never ask for old-school cream sauce again—this is their go-to every time.
Irresistible Ingredients
- Flat leaf parsley: Adds brightness and a fresh vibe at the finish
- Baby arugula: Its sharp, pepper-cut flavor balances out the rich sauce
- Nutritional yeast: Cheesy edge with no dairy, plus B vitamins thrown in
- Coconut milk: Grab just the thick, creamy top for max richness
- Water or veggie broth: Gives your sauce a base, but keeps it light
- Cherry tomatoes: Pops of sweet freshness that mellow the intense sun-dried tomatoes
- Tomato paste: Amps up flavor and thickens things right up
- Balsamic vinegar: Cuts the sauce with a hint of tangy sweetness
- Italian seasoning: Boosts flavor without scrambling for tons of spices
- Sun dried tomatoes: Big flavor punches—these really make the dish
- Garlic cloves: Go for minced garlic—it sets the whole flavor base
- Gluten free fettuccine: Or use regular pasta if gluten’s not an issue
Tasty Step-by-Step Guide
- Time to Serve:
- Spoon the pasta into bowls, making sure everyone gets a good share of sauce. Scatter fresh parsley and, if you like, vegan parm over the top. Eat right away while it’s still warm and silky!
- Toss Pasta and Sauce:
- Once the noodles are drained, drop them into your sauce skillet. If it looks thick, pour in a splash of that saved pasta water. Mix everything up so the pasta's fully coated, then stir through the arugula until it just wilts from the heat.
- Get That Creamy Touch:
- Scoop the dense coconut cream from the can straight into the pan, then sprinkle in your nutritional yeast. Season with salt and pepper. Keep it on a gentle simmer, stirring here and there, till the sauce thickens how you like—usually 5 to 10 minutes.
- Simmer It Down:
- Cherries and water (or broth) go in next. Lid on, let them simmer for about 3-4 minutes until the tomatoes burst or soften up. Use your spoon’s back to smash a few, which makes for a great mix of textures.
- Build Flavor:
- Dust over Italian seasoning, pour in some balsamic vinegar, add tomato paste, and keep stirring. Let it caramelize for a good 2-3 minutes. The mix gets darker, sweeter, and pretty fragrant at this point.
- Get Aromatic:
- As pasta boils, heat a big skillet over medium. Add a little oil, broth, or water. Toss in the garlic and chopped sun-dried tomatoes—let them cook a couple minutes till soft and you can really smell that garlic. Don’t let it brown; add water if it’s drying out.
- Boil the Pasta:
- Bring a big pot of salted water to boil. Dump in the gluten-free fettuccine and cook until just cooked through, about 8-10 minutes. Stir now and then so it doesn’t stick. Scoop out half a cup of that water before draining—you’ll want it later if your sauce thickens too much.
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The secret player in this meal? Sun-dried tomatoes. Saw their magic firsthand while in Italy—a chef tossed some in, and bam! Suddenly the sauce just popped, no hours of simmering. Tiny amount, huge impact thanks to all that concentrated flavor.
Prep and Storage Tips
Go ahead and stash leftovers in the fridge—they’ll stay good for up to three days. In fact, the flavors only get better overnight. Keep them in a sealed container, then reheat on the stove with a dash of water or broth to bring the sauce back to life. Only mix in the arugula right before eating, since it won’t handle the fridge so well.
Simple Swaps
No arugula? No problem. Baby spinach does the trick—it just tastes a little gentler. Skipping coconut? Cashew cream is a tasty backup: blend up soaked cashews (1 cup) with 3/4 cup water till it’s super smooth. Out of Italian seasoning? Just mix together thyme, oregano, and basil (same amounts each).
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Top Pairings
Plate this pasta front and center, then toss together a leafy salad with lemon juice and olive oil for a side. Want a little extra? Some garlic bread is awesome to mop up that sauce. Sip on vegan Chianti if you’re in the mood, or keep it easy with sparkling water and a lemon slice.
Culture Corner
This dish gets a nod from Italian favorites, but brings in coconut milk for a cool twist. Normally, creamy pasta calls for cheese—here, we skip dairy but still nail rich flavor and texture. Using both fresh and sun-dried tomatoes is a classic Italian move for making things taste deep and layered, but done the easy way.
Common Questions
- → How does this dish get so creamy without dairy?
All that smooth texture is from canned coconut milk and a bit of nutritional yeast. Super rich without any dairy.
- → Can regular pasta be swapped for gluten-free here?
For sure! Any pasta you like will do the trick instead of gluten-free fettuccine.
- → Is there a good swap if I'm out of nutritional yeast?
Try using grated vegan parm or just skip it if you don’t have any. The taste changes slightly, but it'll still be tasty.
- → What's the best way to thin out the sauce if it's too thick?
Just add a splash of water or some veggie broth till it’s the consistency you want.
- → Can I cook this ahead of time?
Sure thing. Whip up the sauce, then keep it in the fridge for up to three days. When you’re ready, warm it up and toss with hot pasta.