Equipment
- stove
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
Method
- Bring a pot of water to a boil over high heat and add the pasta. Cook according to package until al dente.
- Meanwhile, heat a large skillet over medium heat and add a splash of water, broth or cooking oil. Add in the garlic and sun dried tomatoes, sautéing for 2 minutes and adding additional water as needed. Add in italian seasoning, balsamic vinegar and tomato paste and cook for 2-3 minutes until caramelized.
- Add in the cherry tomatoes and water. Cover and simmer for 3-4 minutes until tomatoes are soft. Use a wooden spoon or spatula to smash the tomatoes and add in the coconut milk and nutritional yeast. Stir to combine and season to taste with salt and pepper. Simmer for about 5-10 minutes until thickened. Optional to add in 1/2 cup of pasta water at a time, if a thinner sauce is desired.
- Drain the cooked pasta and add to the sauce along with the arugula. Fold to combine and top with parsley and optional vegan parmesan.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.