Description
A rich and creamy pasta dish made with sun-dried tomatoes, coconut milk, and fresh ingredients, perfect for a satisfying vegan meal.
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)
- 3 tbsp nutritional yeast
- Salt and pepper, to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook the gluten-free fettuccine according to package instructions until al dente.
- In a heated skillet, add a splash of water, broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes.
- Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- Add cherry tomatoes and water or broth. Cover and cook for 3-4 minutes until tomatoes soften. Smash gently to release juices.
- Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
- Drain pasta and add to the skillet. Toss with baby arugula until well combined.
- Serve topped with chopped parsley and optional vegan parmesan.
Notes
For maximum flavor, use high-quality sun-dried tomatoes and full-fat coconut milk. Taste and adjust seasonings as you cook.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg