Description
This vegan creamy sun-dried tomato pasta is a delightful fusion of rich flavors and comforting textures, with a tangy depth from sun-dried tomatoes and a luscious creaminess from coconut milk.
Ingredients
- 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 (use only the thick cream)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional)
Instructions
- Cook the Pasta: Boil water in a pot and cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: In a heated skillet, add a splash of water or vegetable broth. Sauté the minced garlic and chopped sun-dried tomatoes for about 2 minutes, adding more liquid as needed to prevent sticking.
- Build the Sauce: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture becomes aromatic and slightly caramelized.
- Simmer the Tomatoes: Add the cherry tomatoes and water (or broth) to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften. Use a spoon to gently smash them, releasing their juices.
- Create the Creamy Base: Pour in the coconut milk and stir in the nutritional yeast. Season with salt and pepper. Let the mixture simmer for 5-10 minutes, allowing the sauce to thicken to your desired consistency.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing it in the creamy sauce until well coated.
- Finish with Freshness: Stir in the baby arugula and chopped parsley, allowing the arugula to wilt slightly.
- Serve: Plate the pasta and, if desired, sprinkle with vegan parmesan for an extra touch of flavor.
Notes
- Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of water or broth to loosen the sauce as needed.
- Freezing: You can freeze the pasta and sauce for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove.
- For a spicy kick, add red pepper flakes during the sautéing step.
- If avoiding nuts, substitute the coconut milk with a nut-free plant-based cream alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
