Description
A creamy and flavorful gluten-free fettuccine dish made with coconut milk, sun-dried tomatoes, and fresh herbs.
Ingredients
Scale
- 4 servings gluten free fettuccine
- 4 garlic cloves, minced
- 10 sun dried tomatoes, chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 3 tablespoons 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 tablespoons 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
- This dish is perfect for a quick weeknight meal that is both gluten-free and dairy-free.
- Adjust seasoning to taste based on preference.
- Adding additional vegetables can enhance the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving