Description
A delightful dish blending the rich flavors of sun-dried tomatoes with a creamy, plant-based sauce, perfect for any occasion.
Ingredients
Scale
- 8 oz Pasta of Your Choice
- ½ cup Sun-Dried Tomatoes
- 1 cup Coconut Milk
- 4 cloves Garlic, minced
- ¼ cup Nutritional Yeast
- ½ cup Vegetable Broth
- 2 tablespoons Olive Oil
- 1 cup Fresh Basil, roughly chopped
- Salt and Pepper, to taste
Instructions
- Cook the pasta by filling a large pot with water, seasoning generously with salt, and bringing it to a boil. Add your choice of pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta water before draining.
- Sauté the garlic in a large skillet with olive oil over medium heat for about 30 seconds, until fragrant.
- Add the sun-dried tomatoes and sauté for another 2-3 minutes.
- Make the creamy sauce by lowering the heat and pouring in coconut milk and vegetable broth. Stir to combine and add nutritional yeast, salt, and pepper. Let simmer on low for about 5 minutes.
- Combine the drained pasta with the sauce, adding reserved pasta water until desired consistency is reached.
- Finish by stirring in fresh basil just before serving.
Notes
For a heartier meal, consider adding cooked chickpeas or lentils. This dish tastes even better the next day after reheating!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, creamy pasta, sun-dried tomato pasta, plant-based recipe