Ingredients
Main Ingredients:
- 4 servings gluten-free fettuccine
- 2 cups cherry tomatoes
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- vegan parmesan (optional)
Sauce:
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 tbsp Italian seasoning
- 1 tbsp balsamic vinegar
- 3 tbsp tomato paste
- 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
Instructions
- Cook Pasta: Boil water and cook gluten-free fettuccine until al dente.
- Sauté Aromatics: Sauté garlic and sun-dried tomatoes in a skillet.
- Caramelize Flavors: Add Italian seasoning, balsamic vinegar, and tomato paste. Cook until caramelized.
- Simmer Sauce: Add cherry tomatoes and water. Cook until soft, then smash them.
- Stir in Coconut Milk: Add coconut milk and nutritional yeast. Season and simmer until thickened.
- Combine Pasta and Sauce: Toss drained pasta with arugula in the skillet.
- Serve: Top with parsley and vegan parmesan.
Notes
- You can adjust the consistency of the sauce by adding more water or coconut milk.
- Feel free to customize by adding your favorite vegetables or protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg