Description
A delicious and creamy vegan pasta recipe featuring sun-dried tomatoes, cherry tomatoes, and a rich coconut milk-based sauce, perfectly tossed with gluten-free fettuccine and garnished with fresh baby arugula and parsley.
Ingredients
Scale
Pasta
- 4 servings gluten-free fettuccine
Sauce
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 cup full-fat canned coconut milk
- 3 tbsp nutritional yeast
- 2 cups cherry tomatoes
- 1 tsp Italian seasoning
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 1/4 cup water or vegetable broth
- Salt and pepper, to taste
Garnish
- Baby arugula
- Fresh parsley
- Optional vegan parmesan
Instructions
- Cook Pasta: Prepare gluten-free fettuccine according to package instructions until al dente. Drain and set aside to keep warm.
- Sauté Garlic and Sun-Dried Tomatoes: Heat a skillet over medium heat and add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant and slightly softened.
- Caramelize Sauce Base: Stir in Italian seasoning, balsamic vinegar, and tomato paste into the skillet. Cook the mixture for 2-3 minutes, allowing it to caramelize and develop deeper flavor.
- Simmer Tomatoes: Add cherry tomatoes along with water or vegetable broth. Cover the skillet and let the tomatoes simmer gently for 3-4 minutes until they soften and release their juices.
- Add Creaminess: Pour in the full-fat coconut milk and sprinkle in nutritional yeast. Season with salt and pepper to taste. Continue to simmer the sauce for 5-10 minutes until it thickens slightly and becomes creamy.
- Toss Pasta and Greens: Add the cooked fettuccine and baby arugula to the skillet. Toss everything together until the pasta is well coated with the creamy sauce and the arugula wilts slightly.
- Serve and Garnish: Plate the pasta hot and garnish each serving with fresh parsley and optional vegan parmesan cheese for an extra burst of flavor.
Notes
- Use gluten-free fettuccine to keep the dish gluten-free and accessible.
- Full-fat canned coconut milk adds richness and creaminess without dairy.
- Nutritional yeast provides a cheesy, umami flavor ideal for vegan dishes.
- Balsamic vinegar adds depth and slight sweetness to balance the tomatoes.
- Optional vegan parmesan enhances the topping, but the dish is delicious without it.
- Adjust seasoning with salt and pepper to your preference.
