Vegan Creamy Tomato Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 servings gluten-free fettuccine
02 -
4 garlic cloves, minced
03 -
10 sun-dried tomatoes, chopped
04 -
1 tbsp Italian seasoning
05 -
1 tbsp balsamic vinegar
06 -
3 tbsp tomato paste
07 -
2 cups cherry tomatoes
08 -
1 cup water or vegetable broth
09 -
7 oz full-fat canned coconut milk, thick cream only
10 -
3 tbsp nutritional yeast
11 -
Salt and pepper to taste
12 -
2 cups baby arugula
13 -
½ cup flat-leaf parsley, chopped
14 -
Vegan parmesan, optional
# Instructions:
01 -
Boil water in a large pot and cook gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
02 -
In a heated skillet, add water, vegetable broth, or oil. Sauté minced garlic and chopped sun-dried tomatoes for 2 minutes, adding more liquid as needed.
03 -
Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until the mixture becomes caramelized and fragrant.
04 -
Add cherry tomatoes and 1 cup of water to the skillet. Cover and cook for 3-4 minutes until the tomatoes are soft, then smash them gently with a spoon. Stir in coconut milk and nutritional yeast, seasoning with salt and pepper to taste. Simmer for 5-10 minutes until the sauce thickens.
05 -
Drain the cooked pasta and add it to the skillet. Toss the pasta with the sauce and arugula until well combined.
06 -
Transfer the pasta to plates or bowls. Top with chopped parsley and optional vegan parmesan before serving.
# Notes:
01 -
For the creamiest texture, use only the thick cream portion of the canned coconut milk.