Description

This sun-dried tomato pasta is a flavorful, easy-to-make dish packed with bold Mediterranean flavors and wholesome ingredients. Featuring rich sun-dried tomatoes, garlic, and your favorite pasta, it comes together in under 30 minutes and is perfect for busy weeknights or meal prep. Whether you’re adding protein like grilled chicken or keeping it vegetarian, this recipe is both flexible and satisfying. Plus, it reheats well—perfect for leftovers!

Ingredients

Scale

4 servings gluten free fettuccine
4 garlic cloves minced
10 sun dried tomatoes chopped
1 tbsp italian seasoning
1 tbsp balsamic vinegar
3 tbsp tomato paste
2 cups cherry tomatoes
1 cup water or vegetable broth
7 oz full fat canned coconut milk thick cream only half of a can
3 tbsp nutritional yeast
salt and pepper to taste
2 cups baby arugula
½ cup flat leaf parsley chopped
vegan parmesan optional

Instructions

Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
Serve: Top with parsley and optional vegan parmesan before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months.
Reheating: Reheat gently on the stovetop with a splash of water, broth, or olive oil. Avoid the microwave if possible to preserve texture.
Vegan Option: Use dairy-free cheese or omit cheese entirely. Nutritional yeast adds a nice cheesy flavor.
Gluten-Free Option: Swap in your favorite gluten-free pasta. Brown rice or lentil-based pastas work especially well.
Optional Add-ins: Try spinach, artichokes, mushrooms, olives, or grilled chicken for added protein and flavor.
Pasta Types: Best with short pastas like penne, rigatoni, or fusilli that hold onto the sauce.
Flavor Boost: Use the oil from the jarred sun-dried tomatoes to sauté garlic or vegetables for an extra depth of flavor.