Description
Indulge in this rich and creamy vegan pasta dish featuring sun-dried tomatoes in a luscious coconut milk-based sauce. It’s a flavorful and satisfying meal that’s easy to make.
Ingredients
Pasta:
12 oz pasta of choice (penne or fusilli work well)
Sauce:
1 tablespoon olive oil, 1 small onion finely chopped, 3 cloves garlic minced, 1/3 cup sun-dried tomatoes in oil drained and chopped, 1/2 teaspoon red pepper flakes (optional), 1 cup canned full-fat coconut milk or unsweetened non-dairy cream, 2 tablespoons tomato paste, 2 tablespoons nutritional yeast, 1 teaspoon dried basil, salt and black pepper to taste
Additional:
2 cups baby spinach, fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Boil the pasta until al dente, then drain and set aside.
- Prepare the Sauce: Sauté onion in olive oil, then add garlic, sun-dried tomatoes, and red pepper flakes. Stir in coconut milk, tomato paste, nutritional yeast, basil, salt, and pepper. Simmer until slightly thickened.
- Finish the Dish: Add spinach to the sauce, then mix in the cooked pasta. Serve warm, garnished with fresh basil.
Notes
- For a nut-free version, use coconut milk instead of cashew cream.
- You can blend the sauce before adding spinach for a smoother texture.
- Great with gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
