Description
Savor the irresistible flavor of Creamy Vegan Sun-Dried Tomato Pasta, featuring a rich sauce made from sun-dried tomatoes and coconut milk, perfect for a quick and comforting meal.
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 (thick cream only half of a can)
- 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 according to package instructions until al dente, then drain and rinse.
- In a skillet, sauté minced garlic and sun-dried tomatoes for 2 minutes until fragrant.
- Add Italian seasoning, balsamic vinegar, and tomato paste, cooking for another 2-3 minutes.
- Stir in cherry tomatoes and water or broth, cover, and simmer for 3-4 minutes until softened.
- Mix in coconut milk and nutritional yeast, seasoning with salt and pepper, and simmer for 5-10 minutes until creamy.
- Combine pasta with sauce, adding arugula and tossing to combine. Serve topped with parsley and optional vegan parmesan.
Notes
Store leftovers in an airtight container for up to 4 days; freeze in a safe container for 3 months.
Reheat gently, adding a splash of water or broth to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg