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
- ½ cup flat-leaf parsley, chopped
- Vegan Parmesan (optional)
Instructions
- Boil water in a pot and cook the gluten-free fettuccine according to package instructions until al dente.
- In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed to prevent sticking.
- Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until the tomatoes are soft. Smash them gently with a spoon.
- Add coconut milk and nutritional yeast, seasoning with salt and pepper to taste. Simmer for 5-10 minutes until the sauce thickens.
- Drain the pasta and add it to the skillet. Toss with the arugula until well combined.
- Top with parsley and optional vegan Parmesan before serving.
Notes
Serve hot as a main dish or with a side salad for a full meal. Store leftovers for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, sun-dried tomatoes, creamy sauce, gluten-free, healthy dinner