Sun-Dried Tomato Pasta Creamy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
400 g gluten-free fettuccine
02 -
4 garlic cloves, minced
03 -
10 sun-dried tomatoes, chopped
04 -
1 tablespoon Italian seasoning
05 -
1 tablespoon balsamic vinegar
06 -
3 tablespoons tomato paste
07 -
2 cups cherry tomatoes
08 -
240 ml water or vegetable broth
09 -
200 g full-fat canned coconut milk, thick cream only (approximately half a can)
10 -
3 tablespoons nutritional yeast
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
2 cups baby arugula
14 -
60 g flat leaf parsley, chopped
15 -
Vegan parmesan, optional, for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the gluten-free fettuccine and cook according to package directions until al dente. Drain and set aside.
02 -
Heat a large skillet over medium heat. Add a splash of water, broth, or oil if desired. Sauté minced garlic and chopped sun-dried tomatoes for 2 minutes, adding water as needed to prevent sticking.
03 -
Add Italian seasoning, balsamic vinegar, and tomato paste to the skillet. Stir well and cook for 2-3 minutes until the mixture becomes caramelized and aromatic.
04 -
Incorporate cherry tomatoes and water into the skillet. Cover and simmer for 3-4 minutes until the tomatoes are softened. Smash the tomatoes with a spoon to release their juices.
05 -
Stir in the thick coconut milk and nutritional yeast. Season with salt and pepper. Continue to simmer for 5-10 minutes, stirring occasionally, until the sauce becomes creamy and thickened.
06 -
Add the drained fettuccine to the skillet. Toss with baby arugula, mixing well until the pasta is evenly coated and the arugula is slightly wilted.
07 -
Serve immediately, topped with chopped flat leaf parsley and optional vegan parmesan if desired.
# Notes:
01 -
For a deeper flavour, allow the sauce to simmer longer to let the tomatoes fully break down.
02 -
Reserve some pasta cooking water to adjust sauce consistency if needed.