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 water or vegetable broth
- 7 oz full-fat canned coconut milk (thick cream only)
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 2 cups baby arugula
- ½ cup flat-leaf parsley, chopped
Instructions
- Boil water in a pot; cook gluten-free fettuccine until al dente.
- In a skillet, sauté garlic and sun-dried tomatoes in water or broth for 2 minutes.
- Add Italian seasoning, balsamic vinegar, and tomato paste; cook for 2-3 minutes.
- Stir in cherry tomatoes and water; cover and simmer until soft.
- Mix in coconut milk and nutritional yeast; season with salt and pepper.
- Combine cooked pasta with the sauce; toss with arugula.
- Serve garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 520
- Sugar: 6g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg