Description
A heartwarming vegan pasta dish with sun-dried tomatoes and a creamy coconut sauce that brings families together.
Ingredients
Scale
- 8 oz gluten-free fettuccine
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- 1 tbsp balsamic vinegar
- 2 tbsp tomato paste
- 1 cup cherry tomatoes, halved
- 1 cup coconut milk (thick cream)
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- 1 cup baby arugula
- Chopped flat-leaf parsley for serving
- Optional: vegan parmesan for topping
Instructions
- Boil water in a large pot. Cook fettuccine according to package instructions until al dente.
- In a skillet, heat a splash of water, broth, or oil. Sauté garlic and sun-dried tomatoes for about 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste. Stir for 2-3 minutes until flavors caramelize.
- Add cherry tomatoes and a cup of water or vegetable broth. Cover and cook for 3-4 minutes, then smash tomatoes gently.
- Stir in coconut milk and nutritional yeast. Season with salt and pepper. Simmer for 5-10 minutes until sauce thickens.
- Drain pasta and add to the skillet. Toss with arugula until well combined.
- Serve with chopped parsley and optional vegan parmesan.
Notes
Leftovers can be stored in the fridge for 3-4 days. Reheat in the microwave or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg