Description
Enjoy this creamy vegan sun-dried tomato pasta that blends delicious flavors with simple ingredients. Perfect for quick dinners, it’s a comforting dish everyone loves!
Ingredients
- Gluten-Free Fettuccine
- Garlic
- Sun-Dried Tomatoes
- Italian Seasoning
- Balsamic Vinegar
- Tomato Paste
- Cherry Tomatoes
- Water or Vegetable Broth
- Full-Fat Canned Coconut Milk
- Nutritional Yeast
- Salt and Pepper
- Baby Arugula
- Flat Leaf Parsley
- Vegan Parmesan (Optional)
Instructions
- Cook gluten-free fettuccine in salted boiling water until al dente, reserving some pasta water before draining.
- In a skillet, sauté garlic and sun-dried tomatoes for 2 minutes until fragrant using broth or water.
- Mix in Italian seasoning, balsamic vinegar, and tomato paste; cook for 2-3 minutes until slightly thickened.
- Add cherry tomatoes and reserved water or broth, cover, and cook for 3-4 minutes; smash tomatoes to release juices.
- Stir in coconut milk and nutritional yeast; season with salt and pepper and simmer for 5-10 minutes until thickened.
- Combine fettuccine with the sauce and toss in arugula; serve with chopped parsley and optional vegan parmesan.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
To refresh thickened sauce when reheating, add a splash of vegetable broth or water.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 5g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg