Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 tbsp Italian seasoning
- 3 tbsp tomato paste
- 2 cups cherry tomatoes
- 1 cup vegetable broth or water
- 7 oz full-fat canned coconut milk (thick cream only)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- For garnish: baby arugula, flat-leaf parsley (chopped), optional vegan parmesan
Instructions
- Cook gluten-free fettuccine in boiling water according to package instructions until al dente; drain.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in vegetable broth for about 2 minutes.
- Stir in Italian seasoning and tomato paste; cook for an additional 2–3 minutes.
- Add cherry tomatoes and broth to the skillet; cover and simmer for 3–4 minutes until softened.
- Mix in coconut milk and nutritional yeast; season with salt and pepper, simmering until thickened (5–10 minutes).
- Combine cooked pasta with the sauce; toss with baby arugula.
- Serve topped with parsley and optional vegan parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 490
- Sugar: 5g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg