Vegan Creamy Sun Dried Tomato Pasta

• порції: 4 servings
• активний час: 5 minutes
• загальний час: 25 minutes

Інгредієнти

4 servings 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) (half of a can) (could probably closer to one third was a bit thin)

3 tbsp nutritional yeast

salt and pepper (to taste)

2 cups baby arugula

½ cup flat leaf parsley chopped

vegan parmesan (optional)

Напрямки

Bring a pot of water to a boil over high heat and add the pasta. Cook according to package until al dente.

Meanwhile, heat a large skillet over medium heat and add cooking oil. Add in the garlic and sun dried tomatoes with some of their oil, sautéing for 2 minutes. Add in italian seasoning, balsamic vinegar and tomato paste and cook for 2-3 minutes until caramelized.

Add in the cherry tomatoes and water. Cover and simmer for 3-4 minutes until tomatoes are soft. Use a wooden spoon or spatula to smash the tomatoes and add in the coconut milk and nutritional yeast. Stir to combine and season to taste with salt and pepper and crushed red pepper. Simmer for about 5-10 minutes until thickened. I also added half a lemon juice with some zest at this point. Optional to add in 1/2 cup of pasta water at a time, if a thinner sauce is desired.

Drain the cooked pasta and add to the sauce along with the arugula (I added arugula to individual bowls so fresher to reheat) Fold to combine and top with parsley and optional vegan parmesan.