Description
Indulge in this Vegan Creamy Sun Dried Tomato Pasta Recipe, a delightful fusion of rich sun-dried tomatoes and velvety coconut milk that promises to impress at any dinner table.
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 vegetable broth or water
- 7 oz full-fat canned coconut milk (thick cream)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- Baby arugula and parsley for garnish
Instructions
- Cook gluten-free fettuccine in boiling salted water until al dente. Drain.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in vegetable broth or oil for about 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook until caramelized.
- Mix in cherry tomatoes with broth; cover and simmer until softened.
- Stir in coconut milk and nutritional yeast; season with salt and pepper, simmering until thickened.
- Toss cooked pasta with the sauce until well coated.
- Serve garnished with arugula and parsley.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 505
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg