Description
Creamy vegan fettuccine coated in a rich sun-dried tomato sauce with garlic, balsamic vinegar, coconut cream, cherry tomatoes, arugula, and fresh parsley. This easy Italian-inspired dinner comes together in only 25 minutes.
Ingredients
Scale
- 4 servings gluten-free fettuccine or standard fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 2 cups fresh cherry tomatoes
- 2 cups baby arugula
- 1/2 cup flat-leaf parsley, chopped
- 7 ounces full-fat canned coconut milk, using the thick cream
- 3 tablespoons tomato paste
- 3 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 1 cup water or vegetable broth, plus more as needed
- Salt and black pepper, to taste
- Vegan Parmesan, optional, for serving
- Sun-dried tomato oil, vegetable broth, or water, for sautéing
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Reserve about 1 cup of pasta water, then drain without rinsing.
- Heat a large skillet over medium heat. Add a spoonful of sun-dried tomato oil, vegetable broth, or water.
- Add the minced garlic and chopped sun-dried tomatoes. Cook for 2 minutes, stirring often.
- Stir in the Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2 to 3 minutes until the tomato paste darkens slightly and smells sweet.
- Add the cherry tomatoes and 1 cup of water or vegetable broth. Cover and simmer for 3 to 4 minutes until the tomatoes soften.
- Press the softened cherry tomatoes with a wooden spoon to release their juices into the sauce.
- Stir in the coconut cream and nutritional yeast. Season with salt and black pepper.
- Simmer uncovered for 5 to 10 minutes until the sauce becomes creamy and thick.
- Add the drained fettuccine to the skillet and toss until thoroughly coated. Add reserved pasta water as needed to loosen the sauce.
- Fold in the baby arugula and toss just until wilted.
- Divide the pasta among four bowls. Finish with chopped parsley, black pepper, and optional vegan Parmesan.
Notes
- Do not shake the coconut milk before opening the can. Scoop the thick cream from the top for the richest sauce.
- Oil-packed sun-dried tomatoes provide the softest texture and strongest flavor. Use a spoonful of the seasoned oil for sautéing when possible.
- Do not overcook gluten-free pasta because it continues to soften when tossed with the hot sauce.
- Add reserved pasta water gradually if the sauce becomes too thick.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat with a splash of vegetable broth, water, or unsweetened plant milk.
- For additional protein, add white beans, chickpeas, baked tofu, tempeh, or vegan sausage.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 8
- Sodium: 590
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 6
- Protein: 10
- Cholesterol: 0