Description
This Creamy Vegan Sun-Dried Tomato Pasta is a quick and delicious meal packed with flavor. With creamy coconut milk and vibrant ingredients, it’s perfect for any occasion.
Ingredients
Scale
- Gluten-free fettuccine
- 4 cloves garlic, 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 canned coconut milk, full-fat (thick cream only)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook gluten-free fettuccine in boiling salted water until al dente, then drain and set aside.
- Sauté garlic and sun-dried tomatoes in a skillet until fragrant.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized.
- Add cherry tomatoes and broth; simmer until softened, smashing tomatoes.
- Mix in coconut milk and nutritional yeast; simmer until thickened.
- Combine pasta with sauce and fold in arugula until wilted.
- Serve hot, garnished with parsley and optional vegan parmesan.
Notes
Store leftovers in an airtight container for up to 4 days.
For freezing, use a freezer-safe container for up to 3 months.
Reheat in the microwave or on the stovetop, adding liquid if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 7g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg