Description
A delicious gluten-free fettuccine recipe that combines fresh ingredients and rich flavors.
Ingredients
Scale
- 4 servings gluten-free fettuccine
- 4 cloves garlic (minced)
- 10 sun-dried tomatoes (chopped, use the oil from the jar for sautéing if possible)
- 2 cups fresh cherry tomatoes
- 2 cups baby arugula
- ½ cup flat-leaf parsley (chopped)
- 7 oz full-fat canned coconut milk (specifically the thick cream from the top of the can)
- 3 tbsp tomato paste
- 3 tbsp nutritional yeast (provides the ‘cheesy’ flavor)
- 1 tbsp Italian seasoning
- 1 tbsp balsamic vinegar
- 1 cup water or vegetable broth (to be used for simmering and thinning)
- to taste salt and black pepper
- optional vegan parmesan for garnish
Instructions
- Boil water in a pot and cook gluten-free fettuccine according to package instructions until al dente.
- In a heated skillet, add water, broth, or oil. Sauté garlic and sun-dried tomatoes for 2 minutes, adding water as needed.
- Mix in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.
- Add cherry tomatoes and water to the skillet. Cover and cook for 3-4 minutes until tomatoes are soft, then smash them with a spoon.
- Stir in coconut milk and nutritional yeast, seasoning with salt and pepper. Simmer for 5-10 minutes until thickened.
- Drain pasta and add it to the skillet. Toss with arugula until well combined.
- Top with parsley and optional vegan parmesan before serving.
Notes
- Cooking time will change if using standard wheat pasta.
- Use the oil from the jar of sun-dried tomatoes for best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg