Description
This gluten-free fettuccine dish is creamy and full of flavor, featuring coconut milk and fresh ingredients.
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
- Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
- Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- 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.
- Drain pasta and add it to the skillet. Toss with arugula until well combined.
- Top with parsley and optional vegan parmesan before serving.
Notes
- For extra creaminess, adjust the amount of coconut milk.
- This dish pairs well with a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg