Description
Creamy Sun-Dried Tomato Vegan Pasta is a delectable dish that marries rich flavors with vibrant colors in a quick, easy-to-make recipe. With spirals of pasta enveloped in a luscious sauce made from sun-dried tomatoes, garlic, and creamy coconut milk, this vegan pasta not only satisfies your taste buds but also brings warmth to weeknight dinners or gatherings with friends. Feel free to customize it with your favorite vegetables for an extra nutritional boost!
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup sun-dried tomatoes (oil-packed, chopped)
- 4 cloves garlic (minced)
- 1 cup full-fat coconut milk
- 2 cups fresh spinach
- 3 tbsp nutritional yeast
- Salt and pepper to taste
- 1 tsp crushed red pepper flakes (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant (about 1 minute).
- Add chopped sun-dried tomatoes and cook for 2 minutes. Pour in coconut milk and stir until well combined.
- Add fresh spinach and cook until wilted (about 1-2 minutes).
- Mix in cooked pasta, nutritional yeast, salt, pepper, and crushed red pepper flakes if desired. Stir in reserved pasta water as needed for creaminess.
- Serve warm with extra sun-dried tomatoes or nutritional yeast on top.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 460
- Sugar: 4g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For a gluten-free option, use gluten-free pasta made from rice or lentils. Customize by adding roasted red peppers or other vegetables like zucchini or bell peppers. Fresh herbs such as basil or oregano can elevate the dish's flavor.