Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, chopped
- 1 tbsp Italian seasoning
- 1 tbsp balsamic vinegar
- 3 tbsp tomato paste
- 2 cups cherry tomatoes
- 1 cup vegetable broth
- 7 oz full-fat canned coconut milk
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh arugula and parsley for garnish
Instructions
- Cook the gluten-free fettuccine in boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet, sauté minced garlic and chopped sun-dried tomatoes in vegetable broth over medium heat for about 2 minutes.
- Stir in Italian seasoning, balsamic vinegar, and tomato paste; cook for an additional 2-3 minutes until slightly caramelized.
- Add cherry tomatoes and broth; cover and simmer for 3-4 minutes until the tomatoes soften. Smash them gently to release their juices.
- Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for another 5-10 minutes until the sauce thickens.
- Combine the cooked fettuccine with the sauce, tossing in fresh arugula until everything is well-coated.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Combining
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 7g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg