Description
This Creamy Vegan Sun-Dried Tomato Pasta is a delightful combination of flavors, featuring sun-dried tomatoes, garlic, and creamy coconut milk, making it an easy and satisfying meal for any occasion.
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
- 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 and cook gluten-free fettuccine according to package instructions until al dente.
- In a large skillet, sauté minced garlic and sun-dried tomatoes for about 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook for an additional 2-3 minutes.
- Introduce cherry tomatoes and water/broth; cover and steam for 3-4 minutes until softened.
- Stir in coconut milk and nutritional yeast, and simmer until sauce thickens.
- Combine cooked pasta with the sauce and mix in baby arugula before serving.
Notes
Refrigerate leftover pasta for up to 3 days or freeze for up to 3 months.
Adjust the amount of nutritional yeast based on taste preferences.
Add red pepper flakes for a spicy kick if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg