Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 tbsp Italian seasoning
- 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
- Cook gluten-free fettuccine according to package instructions until al dente; drain.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in water or broth for about 2 minutes.
- Add Italian seasoning and tomato paste; cook until fragrant (2-3 minutes).
- Stir in cherry tomatoes and water (or broth); cover and simmer until softened (3-4 minutes).
- Mix in coconut milk and nutritional yeast; season with salt and pepper; simmer until thickened (5-10 minutes).
- Combine cooked pasta with the sauce and toss with baby arugula.
- Serve hot, garnished with parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg