Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 3 tablespoons tomato paste
- 2 cups cherry tomatoes
- 1 cup vegetable broth or water
- 7 ounces full-fat canned coconut milk (thick cream only)
- 3 tablespoons nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
Instructions
- Cook the gluten-free fettuccine in boiling water according to package instructions until al dente. Drain.
- In a skillet, sauté minced garlic and sun-dried tomatoes in a splash of broth or water for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for an additional 2-3 minutes until caramelized.
- Add cherry tomatoes and broth; cover and simmer for 3-4 minutes until softened, then smash gently.
- Mix in coconut milk and nutritional yeast; season with salt and pepper. Simmer for another 5-10 minutes until thickened.
- Combine drained pasta with the sauce and toss with baby arugula.
- Serve topped with chopped parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 485
- Sugar: 8g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg