Description
Indulge in a creamy and flavorful vegan pasta dish with this recipe. The sun-dried tomatoes and Italian seasoning add a rich depth of flavor, while the coconut milk creates a luscious creamy sauce that coats the gluten-free fettuccine perfectly.
Ingredients
Scale
Main 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
- Cook Pasta: Cook gluten-free fettuccine according to package instructions. Drain and set aside.
- Sauté Ingredients: In a large skillet, sauté garlic, sun-dried tomatoes, Italian seasoning, balsamic vinegar, tomato paste, and cherry tomatoes until fragrant.
- Add Sauce: Pour in water or vegetable broth and coconut cream. Stir in nutritional yeast, salt, and pepper. Simmer until the sauce thickens.
- Combine: Toss cooked fettuccine with the creamy sauce. Add arugula and parsley. Mix well.
- Serve: Garnish with vegan parmesan, if desired, and enjoy!
Notes
- Feel free to add more vegetables like spinach or bell peppers for extra nutrition.
- You can adjust the consistency of the sauce by adding more water or coconut milk.
- For a protein boost, consider adding cooked chickpeas or tofu cubes.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg