Creamy Sun-Dried Tomato Vegan Pasta
Indulge in a bowl of Creamy Sun-Dried Tomato Vegan Pasta that perfectly marries creamy textures with savory flavors. This vibrant dish, adorned with rich coconut milk and tangy sun-dried tomatoes, is ideal for both casual dinners and festive gatherings. With aromatic garlic and fresh basil, every bite is a comforting experience that appeals to vegans and non-vegans alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Vegan
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 1 cup sun-dried tomatoes (oil-packed, chopped)
- 1 cup full-fat coconut milk (unsweetened)
- 1/4 cup nutritional yeast
- 1/2 cup fresh basil leaves (for garnish)
- 3 cloves garlic (minced)
- 2 tbsp lemon juice
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant (about 1 minute).
- Add the chopped sun-dried tomatoes and cook for an additional 2 minutes.
- Pour in the coconut milk, nutritional yeast, and lemon juice; stir continuously until combined and heated through. Simmer for about 5 minutes.
- Toss in the cooked pasta and stir to coat evenly with the sauce for an additional 2 minutes.
- Serve garnished with fresh basil leaves.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg