Creamy Vegan Tomato (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Optional vegan parmesan
02 -
½ cup chopped flat-leaf parsley
03 -
2 cups baby arugula
04 -
Salt and pepper as you like
05 -
3 tbsp nutritional yeast
06 -
7 oz canned coconut milk, just the thick cream
07 -
1 cup veggie stock or water
08 -
2 cups cherry tomatoes
09 -
3 tbsp tomato paste
10 -
1 tbsp balsamic vinegar
11 -
1 tbsp Italian herbs
12 -
10 chopped sun-dried tomatoes
13 -
4 minced garlic cloves
14 -
4 portions gluten-free fettuccine
# How to Make It:
01 -
Scoop pasta into bowls or onto plates. Sprinkle parsley and a little vegan parmesan if you want. You're ready to eat.
02 -
Toss cooked fettuccine right into the skillet with your sauce and arugula. Let everything mix together nicely.
03 -
Toss the cherry tomatoes and a cup of water into your skillet. Cover for a few minutes. When the tomatoes get soft, mash 'em up a bit. Pour in coconut cream and add nutritional yeast. Sprinkle in salt and pepper. Let it bubble for up to 10 minutes till it gets thick.
04 -
Add Italian herbs, balsamic, then tomato paste. Let things bubble until they get super fragrant.
05 -
Add garlic and chopped sun-dried tomatoes to a hot skillet with broth, water, or oil. Sauté for a couple of minutes. Pour in more liquid if needed.
06 -
Boil gluten-free fettuccine in a big pot of water, following the directions on your package. Once it's al dente, drain it and set it aside for later.
# Additional Tips:
01 -
Want your sauce extra creamy? Only use the thick, top layer from the canned coconut milk.