Plant-based Creamy Pasta (Printable Version)
A smooth plant-based pasta bursting with tomato goodness, pungent garlic, and garden-fresh herbs.
# What You'll Need:
→ Main Ingredients
01 -
4 portions GF fettuccine
02 -
4 cloves garlic, finely chopped
03 -
10 diced sun-dried tomatoes
04 -
1 tbsp herbs from Italy mix
05 -
1 tbsp dark balsamic
06 -
3 tbsp concentrated tomato
07 -
2 cups small cherry tomatoes
08 -
1 cup veggie broth or water
09 -
7 oz thick part only from full-fat coconut milk can
10 -
3 tbsp nooch
11 -
Salt and pepper as needed
12 -
2 cups young arugula
13 -
½ cup chopped fresh parsley
14 -
Optional vegan parm topping
# Step-by-Step Guide:
01 -
Fill a big pot with water and bring to a boil. Add your GF fettuccine and cook till slightly firm. Empty water and put aside.
02 -
Warm up a skillet and add some liquid (water, broth or oil works). Throw in chopped garlic and sun-dried tomatoes, stirring for about 2 minutes. Add more liquid if the pan gets dry.
03 -
Stir in your Italian herb mix, dark balsamic, and tomato concentrate. Let it bubble for 2-3 minutes until everything smells amazing and gets a bit sticky.
04 -
Drop in cherry tomatoes with a cup of water. Pop a lid on and let them soften for 3-4 minutes, then mash them gently. Pour in the coconut cream and nooch, adding salt and pepper. Let everything bubble away for 5-10 minutes till it gets thick.
05 -
Shake excess water off your noodles and dump them into the sauce. Throw in the arugula and mix everything together till well coated.
06 -
Scoop pasta into dishes. Sprinkle fresh parsley on top and add some vegan parm if you want.
# Additional Notes:
01 -
Make sure you just scoop out the solid white part from your coconut can for the smoothest sauce.