Description
This Vegan Creamy Sun-Dried Tomato Pasta is a quick and delicious plant-based meal that features tender pasta coated in a rich, creamy sauce made from coconut milk, sun-dried tomatoes, and nutritional yeast. Ready in just 20 minutes, it’s perfect for a satisfying weeknight dinner that’s both flavorful and dairy-free.
Ingredients
Scale
For the Pasta
- 12 oz pasta (penne or your choice)
For the Sauce
- 1/2 cup sun-dried tomatoes, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup canned coconut milk
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- Salt and pepper to taste
For Garnish
- Fresh basil for garnish
Instructions
- Cook the Pasta: Cook pasta according to package instructions in a large pot of boiling salted water until al dente. Drain the pasta and set it aside.
- Sauté Sun-Dried Tomatoes: In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped sun-dried tomatoes, sautéing for 2-3 minutes until the garlic is fragrant and the tomatoes soften.
- Make the Sauce: Pour the canned coconut milk and vegetable broth into the skillet with the garlic and tomatoes. Stir to combine and let the sauce simmer gently for 5-7 minutes, allowing it to thicken slightly.
- Add Nutritional Yeast: Stir in the nutritional yeast along with salt and pepper to taste. Cook the mixture for another 2-3 minutes so that the flavors blend well and the sauce becomes creamy.
- Combine with Pasta: Add the cooked pasta to the sauce in the skillet. Toss well to ensure the pasta is fully coated and heated through evenly.
- Garnish and Serve: Remove from heat and garnish the pasta with fresh basil leaves. Serve immediately for the best flavor and texture. Enjoy your creamy vegan pasta!
Notes
- You can use any type of pasta you prefer, gluten-free pasta works well for a gluten-free version.
- For extra protein, consider adding cooked chickpeas or tofu on the side.
- If you want a thicker sauce, reduce the vegetable broth slightly or simmer longer.
- Use sun-dried tomatoes packed in oil for extra richness, but reduce added olive oil accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
