Description
A rich, creamy, and dairy-free vegan pasta dish featuring tangy sun-dried tomatoes and a velvety coconut cream sauce, perfect for quick weeknight dinners or meal prep.
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 (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
- Bring a large pot of water to a boil and cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside.
- In a large skillet, sauté minced garlic and chopped sun-dried tomatoes over medium heat for about 2 minutes, adding a splash of water or broth to prevent sticking.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until aromatic and slightly caramelized.
- Add cherry tomatoes and water or broth. Cover and simmer for 3-4 minutes until tomatoes soften, then gently smash them with a spoon.
- Pour in coconut cream and stir in nutritional yeast. Season with salt and pepper. Simmer for 5-10 minutes until thick and creamy.
- Add cooked pasta to the skillet and toss to coat in the sauce. Fold in baby arugula and let it wilt slightly.
- Plate the pasta and garnish with chopped parsley and vegan parmesan if desired.
Notes
- Add sautéed tofu or tempeh for extra protein.
- Sprinkle red pepper flakes for a spicy kick.
- Incorporate extra veggies like spinach, mushrooms, or roasted bell peppers.
- Store leftovers in the fridge for up to 3 days. Reheat with a splash of water or broth.
- Use regular pasta if gluten-free is not needed.
- Cashew or oat cream can substitute coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
