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