Sun-Dried Tomato Pasta That Will Make You Ghost Your Regular Mac & Cheese Recipe
This creamy, flavorful sun-dried tomato pasta offers a delightful vegan alternative to traditional mac and cheese, using coconut milk and nutritional yeast to create a rich, cheesy sauce paired perfectly with gluten-free fettuccine and fresh arugula.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Ingredients
Pasta
- 4 servings gluten free fettuccine
Sauce
- 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, about half of a 14 oz can)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
Finishing
- 2 cups baby arugula
- ½ cup flat leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook Pasta: Boil water in a pot and cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: Heat a large skillet over medium heat and add water, vegetable broth, or a small amount of oil to prevent sticking. Add the minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes until aromatic, adding water as needed to keep from drying out.
- Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for an additional 2-3 minutes, allowing the mixture to caramelize and develop deeper flavors.
- Simmer Sauce: Add the cherry tomatoes and 1 cup of water to the skillet, cover, and cook for 3-4 minutes until the tomatoes have softened. Use a spoon to gently smash the tomatoes to release their juices.
- Enrich Sauce: Stir in the thick cream portion of the canned full-fat coconut milk and nutritional yeast. Season with salt and pepper to taste. Simmer the sauce gently for 5-10 minutes until it thickens to a creamy consistency.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Toss together with the baby arugula until the arugula has wilted slightly and everything is well combined.
- Serve: Plate the pasta and sprinkle with chopped flat leaf parsley and optional vegan parmesan. Serve immediately for a warm, comforting meal.
Notes
- Use thick cream from canned coconut milk for a richer sauce texture.
- Adjust water or broth amounts as needed to prevent the sauce from drying out during sautéing.
- The recipe is naturally vegan and gluten-free when using gluten-free pasta and vegan parmesan.
- For more depth, soak sun-dried tomatoes in warm water before chopping if they are very dry.
- Store leftovers refrigerated in an airtight container for up to 3 days; reheat gently on stovetop or microwave, adding a splash of water if sauce thickens too much.
