Description
A vibrant and creamy pasta dish made with sun-dried tomatoes and coconut milk, perfect for quick weeknight dinners.
Ingredients
Scale
- 8 oz gluten-free fettuccine (or your choice of pasta)
- 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, halved
- 1 cup water or vegetable broth
- 7 oz full-fat canned coconut milk (thick cream only)
- 3 tbsp nutritional yeast
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
- Vegan parmesan (optional, for topping)
- Salt and pepper to taste
Instructions
- Cook the pasta: Fill a pot with water, add salt, and bring it to a boil. Cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté aromatics: In a heated skillet, add water, broth, or oil. Add the minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes.
- Caramelize flavors: Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Let this cook for 2-3 minutes until the mixture is well caramelized.
- Simmer sauce: Add the halved cherry tomatoes and water (or broth) to the skillet. Cover and cook for 3-4 minutes until the tomatoes soften, then smash them lightly with a spoon.
- Add creaminess: Gently stir in the coconut milk and nutritional yeast. Season with salt and pepper. Allow the mixture to simmer for 5-10 minutes, letting it thicken slightly.
- Combine pasta and sauce: Drain the pasta and add it to the skillet. Toss everything together, adding in the arugula until it’s mixed well.
- Serve: Before serving, top the dish with chopped parsley and, if desired, a sprinkle of vegan parmesan.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or over low heat in a skillet, adding a splash of water if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan pasta, creamy pasta, sun-dried tomatoes, quick dinner, gluten-free