Description
A delicious and creamy gluten-free fettuccine dish with a rich coconut cream sauce, packed with flavors from garlic, sun-dried tomatoes, and fresh herbs.
Ingredients
Scale
- 4 servings gluten free fettuccine
- 4 cloves garlic, 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)
Instructions
- Cook Pasta: Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- Sauté Aromatics: In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
- Caramelize Flavors: Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- Simmer Sauce: Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
- Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
- Combine Pasta and Sauce: Drain pasta and add it to the skillet. Toss with arugula until well combined.
- Serve: Top with parsley and optional vegan parmesan before serving.
Notes
- For extra creaminess, ensure to use only the thick cream from the coconut milk can.
- You can substitute the vegetable broth with water if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg