Irresistible Creamy Sun-Dried Tomato Vegan Pasta Recipe

The moment you take a bite of Creamy Sun-Dried Tomato Vegan Pasta, your taste buds will embark on a flavor adventure. Imagine rich, velvety sauce enveloping perfectly cooked pasta, mingling with the tangy sweetness of sun-dried tomatoes and fresh basil, creating a dish that feels like a warm hug on a chilly evening.

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This delightful recipe evokes memories of cozy family dinners where laughter filled the air and plates were licked clean. Whether it’s a casual weeknight meal or an elegant gathering with friends, this creamy pasta dish shines on any occasion. Get ready to impress yourself and others with its incredible taste!

Ingredients for Creamy Sun-Dried Tomato Vegan Pasta

Here’s what you’ll need to make this delicious dish:

• Pasta: Choose your favorite type of pasta, whether it be spaghetti or penne; cooking time varies slightly based on the shape.

• Sun-Dried Tomatoes: Opt for oil-packed sun-dried tomatoes for added richness and flavor; they’ll enhance the creaminess of the sauce.

• Coconut Milk: Full-fat coconut milk creates a luscious texture; make sure to shake the can well before using.

• Garlic: Fresh garlic cloves add depth; sauté until fragrant to release their aromatic goodness into the dish.

• Fresh Basil: Use fresh basil leaves for a burst of flavor; tear them just before adding them to maintain their aroma.

For the Seasoning:

• Salt and Pepper: Use salt to enhance flavors and freshly cracked black pepper for a little kick; adjust according to your taste.

• Nutritional Yeast: This adds a cheesy flavor without dairy; sprinkle generously for that umami punch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Sun-Dried Tomato Vegan Pasta

Start by boiling your pasta in salted water until al dente. Keep an eye on it—nobody likes mushy pasta! Test it around two minutes before the package instructions say it’s done.

While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant, about one minute. It should smell heavenly—like you’re about to create something magical!

Next, add in those glorious sun-dried tomatoes and stir well until they’re heated through. You want them to mingle with that garlicky goodness—just imagine them dancing together in your skillet!

Pour in your coconut milk and bring everything to a gentle simmer. Stir occasionally as it thickens beautifully. The aroma will make you want to dive right in!

Now it’s time for seasoning! Sprinkle in salt, pepper, and nutritional yeast while stirring continuously. Adjust levels according to your preference; this is where you get to play chef!

Once the sauce is creamy and rich (and you’re drooling), add in the drained pasta straight from its pot. Toss everything together until every strand is coated in that dreamy sauce.

Finish off by folding in fresh basil leaves just before serving. Their vibrant color will brighten up your dish—plus, who can resist that fresh herb aroma?

Serve immediately while it’s hot and steamy! Optionally, garnish with extra basil or even more nutritional yeast if you’re feeling cheesy (pun intended). Enjoy this delightful journey into creamy bliss!

Perfecting the Cooking Process

To achieve creamy perfection, start by sautéing garlic and sun-dried tomatoes while boiling your pasta. Once the pasta is al dente, combine everything, adding your creamy sauce last for a silky finish.

Add Your Touch

Feel free to customize this dish! Swap out sun-dried tomatoes for roasted red peppers or add some spinach for extra greens. A sprinkle of nutritional yeast can boost that cheesy flavor without dairy.

Storing & Reheating

Store leftover creamy sun-dried tomato vegan pasta in an airtight container in the fridge for up to three days. When reheating, add a splash of plant-based milk to regain creaminess.

I remember the first time I made this creamy sun-dried tomato vegan pasta for a potluck; everyone raved about it! Little did they know how easy it was to make—my secret weapon!

FAQs

What ingredients do I need for Creamy Sun-Dried Tomato Vegan Pasta?

To prepare Creamy Sun-Dried Tomato Vegan Pasta, you will need sun-dried tomatoes, garlic, onion, your choice of pasta (like penne or spaghetti), coconut milk or cashew cream for the sauce, nutritional yeast for a cheesy flavor, and fresh basil for garnish. You may also want olive oil, salt, and pepper to enhance the dish’s flavor. This combination creates a rich and creamy sauce that perfectly complements the pasta.

How long does it take to make Creamy Sun-Dried Tomato Vegan Pasta?

Making Creamy Sun-Dried Tomato Vegan Pasta takes about 30 minutes from start to finish. Start by cooking your pasta according to the package instructions. While the pasta cooks, prepare the creamy sauce with sun-dried tomatoes, garlic, and coconut milk. Once both components are ready, mix them together and enjoy a delicious meal in no time!

Can I store leftover Creamy Sun-Dried Tomato Vegan Pasta?

Yes, you can store leftover Creamy Sun-Dried Tomato Vegan Pasta in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over low heat or use a microwave until heated through. Keep in mind that the sauce may thicken when refrigerated, so you might want to add a splash of water or vegetable broth while reheating.

Is Creamy Sun-Dried Tomato Vegan Pasta gluten-free?

You can easily make Creamy Sun-Dried Tomato Vegan Pasta gluten-free by using gluten-free pasta alternatives. Many options are available today made from rice, quinoa, or chickpeas. Just make sure to check the labels on your ingredients to ensure they meet your dietary needs. This way, everyone can enjoy this delicious vegan dish without compromising their dietary restrictions.

Conclusion for Creamy Sun-Dried Tomato Vegan Pasta

Creamy Sun-Dried Tomato Vegan Pasta is a delightful dish that combines rich flavors with simple ingredients. The creamy sauce made from sun-dried tomatoes and coconut milk creates a comforting meal that is quick and easy to prepare. With minimal cooking time and straightforward steps, this recipe is perfect for busy weeknights or special occasions. Enjoy this flavorful vegan pasta dish knowing it’s both delicious and satisfying!

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Creamy Sun-Dried Tomato Vegan Pasta

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Creamy Sun-Dried Tomato Vegan Pasta is a delectable dish that elevates any meal with its rich, velvety sauce and tangy sun-dried tomatoes. Perfect for busy weeknights or special gatherings, this quick recipe ensures every bite is bursting with flavor. Enhanced with fresh basil, it’s not only visually appealing but also comforting—a true crowd-pleaser that will impress family and friends alike.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (spaghetti or penne)
• 1 cup oil-packed sun-dried tomatoes, chopped
• 1 cup full-fat coconut milk
• 3 cloves garlic, minced
• 1/2 cup fresh basil leaves, torn
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp nutritional yeast
• 2 tbsp olive oil

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Instructions

1. Boil salted water in a large pot and cook pasta until al dente (about 8-10 minutes). Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic for about 1 minute until fragrant.
3. Add sun-dried tomatoes to the skillet and stir until heated through.
4. Pour in coconut milk and bring the mixture to a gentle simmer while stirring occasionally.
5. Season with salt, pepper, and nutritional yeast; adjust to taste.
6. Combine cooked pasta with the sauce, ensuring it’s well coated.
7. Fold in fresh basil just before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 plate (approximately 300g)
• Calories: 495
• Sugar: 3g
• Sodium: 620mg
• Fat: 23g
• Saturated Fat: 18g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 0mg

Keywords: For added protein, toss in some cooked chickpeas or sautéed spinach. Substitute sun-dried tomatoes with roasted red peppers for a different flavor profile. Store leftovers in an airtight container in the fridge for up to three days.