Creamy Sun‑Dried Tomato Pasta – 25-Minute Recipe
A velvety vegan pasta where sweet sun‑dried tomatoes and juicy cherry tomatoes mingle with coconut milk, nutritional yeast, and Italian herbs. The sauce coats fettuccine perfectly and finishes with fresh arugula and parsley for a bright, satisfying dinner.
Recipe by Jackie Akerberg 🌱 Healthy Recipes· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
25 min estimated total time for 4 servings.
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Ingredients
- 4 oz fettuccine
- 4 garlic cloves
- 10 oz sun‑dried tomatoes
- 1 tbsp Italian seasoning
- 1 tbsp balsamic vinegar
- 3 tbsp tomato paste
- 2 cup cherry tomatoes
- 1 cup water
- 1 cup vegetable broth
- 7 oz coconut milk
- 3 tbsp nutritional yeast
- to taste salt
- to taste black pepper
- 2 cup baby arugula
- 1/2 cup flat‑leaf parsley
- vegan parmesan
Instructions
- 1Bring a large pot of salted water to a boil; add the fettuccine and cook according to the package directions until al dente, about 8–10 minutes.
- 2Reserve 1/2 cup of the pasta cooking water, then drain the fettuccine and set aside.
- 3While the pasta cooks, heat a large skillet over medium heat and add a drizzle of olive oil.
- 4Add the minced garlic to the skillet and sauté for 1 minute, stirring constantly until fragrant but not browned.
- 5Stir in the chopped sun‑dried tomatoes, Italian seasoning, balsamic vinegar, tomato paste, and cherry tomatoes; cook for 2–3 minutes until the cherry tomatoes begin to soften.
- 6Pour in the water (or vegetable broth), coconut milk, and nutritional yeast; season with salt and pepper. Bring the mixture to a gentle simmer.
- 7Reduce the heat to low and let the sauce thicken, stirring occasionally, for 5–7 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water.
- 8Add the cooked fettuccine to the skillet, tossing to coat the noodles evenly with the sauce.
- 9Fold in the baby arugula and chopped parsley; cook for another 1–2 minutes until the arugula wilts slightly.
- 10Taste and adjust seasoning with additional salt or pepper if needed.
- 11Transfer the pasta to serving plates, sprinkle optional vegan parmesan on top, and serve immediately while hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Reserve pasta water
Set aside ½ cup of the cooking water before draining the fettuccine to loosen the sauce if needed.
Brief garlic sauté
Sauté minced garlic for only 1 minute until fragrant, avoiding browning.
Add greens at the end
Fold in arugula and parsley and cook 1–2 minutes just until the arugula wilts slightly.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Creamy Sun‑Dried Tomato Pasta?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Creamy Sun‑Dried Tomato Pasta recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Creamy Sun‑Dried Tomato Pasta recipe come from?
- It was shared by Jackie Akerberg 🌱 Healthy Recipes on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.