Description
A comforting and creamy vegan pasta dish featuring sun-dried and cherry tomatoes in a silky coconut-based sauce.
Ingredients
Scale
- 4 servings gluten-free fettuccine (or your favorite gluten-free pasta)
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 3 tablespoons tomato paste
- 2 cups cherry tomatoes, halved
- 1 cup water or vegetable broth
- 7 oz full fat canned coconut milk
- 3 tablespoons nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Cook the gluten-free fettuccine al dente according to package instructions, reserving ½ cup of pasta cooking water.
- In a skillet, sauté minced garlic and sun-dried tomatoes in a splash of water or broth until fragrant.
- Add Italian seasoning, balsamic vinegar, and tomato paste, cooking for 2-3 minutes.
- Add cherry tomatoes and broth, cover, and cook for 3-4 minutes until softened.
- Reduce heat, stir in coconut cream and nutritional yeast, simmering until thickened.
- Combine the drained pasta with the sauce, tossing in arugula at the end.
- Serve topped with parsley and optional ingredients.
Notes
Leftovers can be reheated gently with a splash of water or broth to revive the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan pasta, creamy pasta, sun-dried tomatoes