Creamy Vegan Fettuccine

If you’re craving a perfectly creamy, flavor-packed pasta recipe that just so happens to be dairy-free and gluten-free, you absolutely have to try this sun-dried tomato fettuccine. Every forkful is a celebration of contrasting textures, sweet roasted tomatoes, and beautiful herbal notes—plus, thanks to a handful of wholesome Ingredients, it’s as easy to whip up as it is to devour. Whether you’re feeding yourself mid-week or dishing up for friends, this one’s guaranteed to impress.

Ingredients You’ll Need

This recipe is all about letting simple, high-impact Ingredients shine. Each one brings something unique—creamy richness, vibrant color, tangy bite, herbal aroma—so don’t skip a thing if you want every layer of flavor to come through!

• Gluten free fettuccine: The wide, chewy noodles create the perfect base for the luscious sauce and hold everything together.
• Garlic cloves (minced): Aromatic and punchy, garlic lays the foundation for depth of flavor in the sauce.
• Sun dried tomatoes (chopped): These add a concentrated, sweet-tart flavor that makes every bite pop.
• Italian seasoning: A blend of classic Mediterranean herbs for that signature earthy, aromatic kick.
• Balsamic vinegar: Just a splash delivers a gentle acidity and wonderful depth.
• Tomato paste: Intensifies the tomato flavor and helps build the rich, hearty body of the sauce.
• Cherry tomatoes: Juicy bursts of sweetness and color that mellow and caramelize in the pan.
• Water or vegetable broth: Adds moisture and a little extra savory dimension if you opt for broth.
• Full fat canned coconut milk (thick cream only): Delivers decadent creaminess without any dairy—just use the thick top half from the can.
• Nutritional yeast: A secret vegan weapon for cheesy, umami flavor with zero guilt.
• Salt and pepper: To taste! These bring out and balance all the other Ingredients.
• Baby arugula: Adds a peppery crunch and a touch of vibrant green freshness.
• Flat leaf parsley (chopped): Bright, fresh, and vibrant, for that crucial finish.
• Vegan parmesan (optional): If you like a cheesier finish, sprinkle a bit on top for extra flair.

How to Make Ingredients

Step 1: Cook the Pasta

Bring a pot of well-salted water to a rolling boil, then drop in your gluten-free fettuccine. Give it a gentle stir and cook until just al dente—the noodles should have a little bite to stand up to the creamy sauce. Once done, drain but don’t rinse; you want that lovely starchiness for a sauce that clings.

Step 2: Sauté Aromatics

Heat a large skillet and add your choice of water, vegetable broth, or a splash of oil. Toss in the minced garlic and chopped sun-dried tomatoes, letting them sizzle just until fragrant and softened, about 2 minutes. This is where the base of the flavor really builds, so don’t skip or rush this step!

Step 3: Caramelize Flavors

Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Let these Ingredients cook together for 2 to 3 minutes, stirring frequently, until they meld into a rich, brick-red mixture that smells utterly irresistible.

Step 4: Simmer the Sauce

Add the whole cherry tomatoes and a cup of water or vegetable broth to the skillet. Cover and let it simmer gently for 3 to 4 minutes, then uncover and use the back of a wooden spoon to gently crush the cherry tomatoes—they’ll burst with juicy sweetness and thicken the sauce perfectly.

Step 5: Creamy Coconut Finish

Spoon in the thick, creamy layer from the top half of your canned coconut milk, then sprinkle over the nutritional yeast. Season generously with salt and pepper. Let everything bubble and thicken gently for 5 to 10 minutes—keep an eye on the consistency so it’s beautifully creamy, not runny.

Step 6: Combine Pasta and Sauce

Toss the drained pasta directly into the skillet with the sauce, adding the baby arugula on top. Using tongs, gently fold everything together until each strand is evenly coated and the arugula is just wilted. It’ll smell so good you’ll have to resist sneaking a taste!

Step 7: Serve and Garnish

Scatter the chopped parsley over the top and add a generous dusting of vegan parmesan if you like. Serve immediately while it’s creamy and piping hot.

How to Serve Ingredients

Garnishes

A finishing flourish of fresh flat-leaf parsley and a showering of vegan parmesan work wonders for both the flavor and the look! If you adore a touch of heat, try a light sprinkle of red pepper flakes. These simple Ingredients make the final dish shine and feel extra-special.

Side Dishes

This sun-dried tomato fettuccine is rich and satisfying on its own, but it absolutely loves a side of crisp, garlicky roasted vegetables or a simple green salad tossed with lemon juice and olive oil. Some toasted gluten-free baguette rounds for saucing up your plate? Perfection.

Creative Ways to Present

Turn this into a centerpiece by serving family-style in a big shallow bowl, topped with extra cherry tomatoes and a drizzle of balsamic glaze. Or, for a playful twist, swirl the pasta into little nests and sprinkle with microgreens for a beautiful modern plate. No matter your presentation, your thoughtfully chosen Ingredients will steal the show.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making for an even more satisfying next-day meal. Just be sure to cool the pasta to room temperature before sealing.

Freezing

While the creamy coconut sauce is best fresh, you can freeze portions for up to one month if needed. Freeze in single servings for easier reheating. Be aware that the texture may change slightly because of the coconut milk, but the flavors of all those Ingredients hold up beautifully.

Reheating

To reheat, place the pasta in a nonstick skillet with a splash of vegetable broth or water over low heat, stirring frequently to restore creaminess. You can also microwave in short bursts, but the stovetop keeps the sauce silky and prevents the noodles from becoming mushy.

FAQs

Can I use another type of pasta for this recipe?

Absolutely! While gluten-free fettuccine is classic, you can use any gluten-free pasta you have on hand, such as penne or linguine. Just keep in mind that different shapes may hold the sauce a bit differently, but the main Ingredients and flavors will remain stellar.

Is there a substitute for coconut milk?

If you can’t have coconut, try a thick cashew cream made from soaked, blended cashews and water. Soy or oat-based creamers can also work, although the richness and slight sweetness from coconut milk really help all the Ingredients sing.

Where can I find vegan parmesan?

Most large grocery stores carry vegan parmesan in the specialty cheese or refrigerated vegan sections. You can also make your own by pulsing cashews, nutritional yeast, garlic powder, and salt—just a small touch brings out the best in all your Ingredients.

Can I add protein to this dish?

Definitely! Grilled tofu, roasted chickpeas, or sautéed tempeh all work well. Just be sure to season them simply so they complement rather than overpower the core Ingredients of the pasta.

Do I need to soak the sun-dried tomatoes first?

If your sun-dried tomatoes are especially chewy or dry, you can soak them in hot water for 10 minutes before chopping and adding to the pan. This plumps them up and helps their flavor integrate seamlessly with the rest of your Ingredients.

Final Thoughts

If you’re looking for a dish that’s equal parts comfort and wow-factor, this creamy sun-dried tomato fettuccine delivers every time. With just a handful of wholesome Ingredients and a few easy steps, you’ll create a pasta night experience worthy of your favorite Italian restaurant. Give it a go—your taste buds (and dinner guests) will thank you!

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