Vegan Creamy Sun Dried Tomato Pasta with Coconut Cream (Easy 40-Min Recipe)
Tender gluten free fettuccine tossed in velvety sun dried tomato sauce, balanced with fresh arugula and coconut cream.
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Ingredients
- 320 g gluten-free fettuccine
- 4 garlic cloves, minced
- 10 sun-dried tomatoes, finely chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 3 tablespoons tomato paste
- 2 cups (300 g) cherry tomatoes
- 240 ml water or vegetable broth
- 200 g full-fat canned coconut milk (thick cream only, about half a can)
- 3 tablespoons nutritional yeast
- Salt
- black pepper
- 2 cups (60 g) baby arugula
- ½ cup (15 g) flat-leaf parsley, chopped
- Vegan parmesan, optional
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