Vegan Tomato Pasta (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
4 cloves garlic, minced
02 -
4 servings of gluten-free fettuccine
03 -
10 chopped sun-dried tomatoes
04 -
2 cups fresh baby arugula
05 -
1 tbsp Italian spice blend
06 -
½ cup chopped flat-leaf parsley
07 -
1 cup water or use veggie broth if you'd like
08 -
3 tbsp tomato paste
09 -
1 tbsp balsamic vinegar
10 -
2 cups cherry tomatoes
11 -
7 oz canned full-fat coconut milk, scoop just the thick cream
12 -
3 tbsp nutritional yeast
13 -
Salt and pepper, as much as you want
14 -
Vegan parmesan (add it if you want!)
# Step-by-Step Directions:
01 -
Dish out the pasta into bowls or plates. Sprinkle on some chopped parsley. Add vegan parmesan on top if you feel like it.
02 -
Slide the drained pasta into your skillet. Toss in the arugula. Stir everything around so the noodles get nicely coated and mixed together.
03 -
Throw in the cherry tomatoes with a cup of water. Put a lid on it, let them get tender for a few minutes. Smash the tomatoes a bit with your spoon. Pour in coconut cream and nutritional yeast, sprinkle salt and pepper, and simmer until the sauce gets thick. Should take at least five minutes.
04 -
Now add Italian seasonings, balsamic, and tomato paste to the pan. Cook the mix until it smells awesome and looks a bit sticky. Two or three minutes should do it.
05 -
Get your skillet hot and add water, broth, or a little oil. Toss in the sun-dried tomatoes and garlic. Stir and cook for about two minutes. Add a splash more liquid if it sticks.
06 -
Fill a big pot with water and bring it to a boil. Cook your gluten-free fettuccine until it’s just tender. Drain it and let it hang out for a bit.
# Helpful Notes:
01 -
If you want a super smooth and creamy texture, scoop only the thick creamy part from your can of coconut milk.