Vegan Creamy Sun Dried Tomato Pasta

Ingredients:

• 4 servings gluten-free fettuccine
• 4 garlic cloves, minced
• 10 sun-dried tomatoes, chopped
• 1 tablespoon Italian seasoning
• 1 tablespoon balsamic vinegar
• 3 tablespoons tomato paste
• 2 cups cherry tomatoes
• 1 cup water or vegetable broth
• 7 oz full-fat canned coconut milk (thick cream only, about half a can)
• 3 tablespoons nutritional yeast
• Salt and pepper, to taste
• 2 cups baby arugula
• ½ cup flat-leaf parsley, chopped
• Vegan parmesan (optional)

Instructions:

1. Cook Pasta:

   • Bring a pot of water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

2. Prepare Sauce:

   • Heat a large skillet over medium heat. Add a splash of water, vegetable broth, or cooking oil.
   • Add minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes, adding more liquid if needed.
   • Stir in Italian seasoning, balsamic vinegar, and tomato paste. Cook for 2-3 minutes until caramelized.

3. Simmer Tomatoes:

   • Add cherry tomatoes and water or broth. Cover and simmer for 3-4 minutes until the tomatoes are soft.
   • Use a wooden spoon or spatula to smash the tomatoes.

4. Finish Sauce:

   • Stir in coconut milk and nutritional yeast. Combine well and season with salt and pepper.
   • Simmer for about 5-10 minutes until the sauce thickens. If a thinner sauce is desired, add ½ cup of reserved pasta water at a time.

5. Combine Pasta and Sauce:

   • Add the cooked fettuccine and arugula to the sauce. Fold to combine and heat through.

6. Serve:

   • Garnish with chopped parsley and optional vegan parmesan.