Ingredients
Scale
- 4 servings gluten-free fettuccine
- 10 sun-dried tomatoes, chopped
- 1 cup cherry tomatoes
- 7 oz full-fat canned coconut milk
- 4 garlic cloves, minced
- 3 tbsp nutritional yeast
- Baby arugula and parsley for garnish
Instructions
- Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- In a skillet, sauté minced garlic and sun-dried tomatoes in water or broth for about 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized (2-3 minutes).
- Mix in cherry tomatoes and water/broth; cover and simmer for 3-4 minutes until softened.
- Stir in coconut milk and nutritional yeast; season to taste and simmer for another 5-10 minutes.
- Drain pasta and toss with the sauce; add baby arugula until well combined.
- Serve hot, garnished with parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: MAIN DISHES
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg