Silky Tomato Pasta

This velvety sun-dried tomato pasta has saved my busy evenings countless times when I'm craving something tasty but don't have hours to cook. The mix of zesty sun-dried tomatoes with smooth coconut cream makes an indulgent sauce that wraps around each pasta strand just right, all while staying completely plant-based.

I came up with this dish during one hectic workweek when I wanted something cozy but good for me. My folks didn't think a dairy-free creamy pasta would work, but now they ask for this more than any traditional version.

Ingredients

• Gluten free fettuccine: Regular pasta works great too if you're fine with gluten
• Garlic cloves: Freshly minced for that essential flavor base
• Sun dried tomatoes: These little flavor powerhouses give the dish its standout taste
• Italian seasoning: A handy mix that adds lots of flavor without needing tons of separate spices
• Balsamic vinegar: Brings a mild sweet-sour kick that makes the tomato flavors pop
• Tomato paste: Adds deep flavor and helps make the sauce thicker
• Cherry tomatoes: The fresh ones balance out the strong sun-dried tomatoes
• Water or vegetable broth: Creates the base for your sauce without extra fat
• Coconut milk: Just grab the thick stuff from the top of the can for the creamiest results
• Nutritional yeast: Gives a cheese-like taste without dairy plus adds good nutrients
• Baby arugula: Its peppery bite cuts through the rich sauce
• Flat leaf parsley: Adds a pop of color and fresh herby flavor to finish

Step-by-Step Instructions

Cook Pasta:

Start with a big pot of really salty water at a full boil. Toss in your gluten-free fettuccine and cook until it's just right, usually around 8-10 minutes. Give it a stir now and then so it doesn't stick together. Save about half a cup of the cooking water before you drain it, just in case your sauce needs thinning later.

Sauté Aromatics:

While your pasta's cooking, grab a large pan and put it on medium heat. Splash in some water, broth, or oil. Throw in your minced garlic and chopped 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 tomato paste and keep stirring for 2-3 minutes. This step is super important because it transforms the tomato paste from raw and sharp to sweet and rich. You'll notice it getting darker and smelling better.

Simmer Sauce:

Add your cherry tomatoes plus the water or broth to the pan. Cover it and let everything bubble gently for 3-4 minutes until the tomatoes start getting soft. Push the tomatoes with the back of your spoon to squeeze out their juice. You'll get a nice mix where some tomatoes are completely broken down while others are just barely burst.

Create Creaminess:

Open your coconut milk can and scoop out just the thick white cream from the top. Add this cream and the nutritional yeast to your pan, stirring until everything's mixed well. Add salt and pepper how you like it. Let the sauce simmer for 5-10 minutes, giving it an occasional stir, until it gets as thick as you want.

Combine Pasta and Sauce:

Drain your pasta and dump it straight 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 in sauce. Add your fresh arugula and keep tossing until it just starts to wilt from the hot pasta.

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 richness and fresh flavors come 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.

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 blend together. Keep it in a sealed container and warm it up slowly on the stove with a bit of water or broth to loosen it up. If you're planning on leftovers, I'd wait to add the fresh arugula until you're ready to eat, since it gets pretty wilted in storage.

Easy Substitutions

Don't worry if you're missing something from the list. Baby spinach can replace arugula, though it won't have that same peppery kick. If coconut isn't your thing, try cashew cream instead just soak 1 cup of cashews and blend them with 3/4 cup water until smooth. No Italian seasoning? Mix equal parts dried basil, oregano and thyme, and you're all set.

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Perfect Pairings

This pasta works great as the main dish alongside a basic green salad with just lemon juice and olive oil. For a heartier meal, add some crusty garlic bread to mop up any extra sauce. A glass of vegan-friendly Chianti goes beautifully with the tomato flavors, or try fizzy water with a lemon squeeze for something non-alcoholic and refreshing.

Cultural Notes

While this dish borrows from Italian cooking styles, using coconut milk creates an interesting fusion that surprisingly works. Classic Italian pasta often needs cheese for creaminess, but this vegan twist shows you can get that luxurious feel without any dairy. Using both sun-dried and fresh tomatoes follows the Italian tradition of using different forms of one ingredient to build deeper flavors.

Common Recipe Questions

→ How does this pasta get its silky texture without dairy?

The smoothness comes from thick canned coconut milk paired with nutritional yeast, giving you that luscious, silky feel.

→ Is it okay to use wheat pasta instead of gluten-free?

Sure thing! Any pasta works fine 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 taste a bit less rich.

→ What if my sauce isn't the right thickness?

For a thinner sauce, just splash in some water or veggie broth until you get it how you like it.

→ Can I make this ahead of time?

You bet! The sauce keeps in the fridge for up to three days. Just warm it up and toss with fresh-cooked pasta when you're ready to eat.