Description
Enjoy a comforting bowl of Creamy Vegan Sun-Dried Tomato Pasta that’s bursting with flavors of garlic, tangy sun-dried tomatoes, and fresh arugula. This easy dish is perfect for a quick dinner or cozy nights in, made in just 25 minutes!
Ingredients
Scale
- 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
- 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 and reserve a cup of pasta water.
- In a skillet, sauté minced garlic and sun-dried tomatoes until fragrant. Add Italian seasoning, balsamic vinegar, and tomato paste and cook until caramelized.
- Stir in cherry tomatoes and reserved pasta water or broth, cover and simmer until tomatoes soften.
- Add coconut milk and nutritional yeast, simmer until creamy, adjusting consistency as needed.
- Combine cooked pasta with the sauce, adding arugula until just wilted.
- Serve topped with parsley and vegan parmesan, if desired.
Notes
Taste the sauce before serving; add red pepper flakes for spice if desired.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Reheat gently with a splash of water or broth to refresh the texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg