Vegan Sun-Dried Tomato Fettuccini - The Wild Vegans
Indulge in creamy Vegan Sun-Dried Tomato Fettuccini with rehydrated tomatoes, fresh basil, and a no-salt-added tomato base. Perfectly cooked for a gluten-free option too!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thewildvegans.com.
Ingredients
- 4oz)sun-dried tomatoes, chopped
- 2 cups warm water
- 1 tsp. olive oil
- 1/2 medium yellow onion, diced
- 2 garlic cloves, peeled
- 2 cups halved cherry tomatoes
- 1/2 cup chopped fresh basil
- One 15-oz. can no-salt-added tomato sauce
- One 170g (6oz) can no-salt-added tomato paste
- 2 tsp. maple syrup
- Black pepper to taste
- 14oz Fettucini (gluten-free if necessary, this is our favorite )
- Pepita Parmesan , optional
- 1/2 cup sliced pitted green olives
- 2 tbsp. capers, rinsed and drained
- Chopped fresh parsley or basil, optional
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