Description
A rich and creamy plant-based pasta dish made with coconut milk and sun-dried tomatoes, perfect for any occasion.
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
- ยฝ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook Pasta: Boil water in a large pot, add gluten-free fettuccine, and cook until al dente (about 8-10 minutes).
- Sautรฉ Aromatics: In a heated skillet, add water, broth, or oil and sautรฉ garlic and sun-dried tomatoes for 2 minutes.
- Caramelize Flavors: Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for an additional 2-3 minutes.
- Simmer Sauce: Add cherry tomatoes and water; cover and cook for 3-4 minutes until tomatoes are soft.
- Stir in Coconut Milk: Add coconut milk and nutritional yeast, season with salt and pepper, and let simmer for 5-10 minutes.
- Combine Pasta and Sauce: Drain cooked pasta and toss with the sauce, adding arugula for freshness.
- Serve: Top with chopped parsley and vegan parmesan if desired.
Notes
Use quality sun-dried tomatoes for a more intense flavor. Adjust seasoning to match your preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg