Creamy Sun-Dried Tomato Pasta

Ingredients

• 4 servings fettuccine (gluten free if desired)
• 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 (half a can, thick cream only)
• 3 tbsp nutritional yeast
• Salt and pepper, to taste
• 2 cups baby arugula
• 1/2 cup flat-leaf parsley, chopped
• Vegan parmesan, optional

Directions

• Cook the fettuccine in salted boiling water until al dente. Reserve a splash of pasta water, then drain.
• In a large pan over medium heat, saute the minced garlic and chopped sun-dried tomatoes for 1-2 minutes until fragrant. Stir in the Italian seasoning, balsamic vinegar, and tomato paste.
• Add the cherry tomatoes and the water or vegetable broth. Simmer until the cherry tomatoes burst and soften, about 8-10 minutes.
• Stir in the coconut cream and nutritional yeast and simmer until creamy. Season with salt and pepper.
• Add the drained pasta and toss to coat, loosening with a splash of pasta water if needed.
• Fold in the baby arugula and parsley until just wilted. Top with vegan parmesan if using, and serve.

Dairy-free and ready in under 30 minutes. Method reconstructed from the video (the caption listed ingredients only). From Jackie Akerberg / jackfruitfulkitchen on Instagram.