Description
This Creamy Vegan Sun-Dried Tomato Pasta combines luscious coconut milk, savory sun-dried tomatoes, and fresh garlic for a delightful meal perfect for any occasion.
Ingredients
Scale
- 8 oz 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, halved
- 1 cup water or vegetable broth
- 7 oz canned coconut milk, thick cream only
- 3 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups baby arugula
- 1/2 cup flat-leaf parsley, chopped
- 1/4 cup vegan parmesan (optional)
Instructions
- Boil water and cook gluten-free fettuccine according to package instructions; drain.
- Sauté garlic and sun-dried tomatoes in a skillet until fragrant.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized.
- Stir in cherry tomatoes and broth; cover until tomatoes soften, then mash them.
- Add coconut milk and nutritional yeast; season and simmer until thickened.
- Mix in the cooked fettuccine and arugula until well coated and heated.
Notes
Avoid overcooking the pasta to maintain its texture.
Storing in an airtight container will keep it fresh; it can also be frozen for later.
Adjust sauce thickness with broth or water as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg