Description
This Vegan Creamy Sun-Dried Tomato Pasta features perfectly cooked penne tossed in a rich, creamy sauce made from coconut milk, sun-dried tomatoes, and nutritional yeast. This quick and easy 20-minute recipe delivers a flavorful plant-based dish that’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz pasta (penne or your choice)
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
Garnish
- Fresh basil for garnish
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside while you prepare the sauce.
- Sauté Sun-Dried Tomatoes: Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes, sautéing for 2-3 minutes until fragrant and the garlic is lightly golden.
- Make the Sauce: Pour in the canned coconut milk and vegetable broth, stirring to combine all the ingredients. Allow the sauce to simmer gently on medium-low heat for 5 to 7 minutes, until it thickens slightly.
- Add Nutritional Yeast: Stir in the nutritional yeast along with salt and pepper to taste. Continue cooking for another 2-3 minutes to let all the flavors meld beautifully.
- Combine with Pasta: Toss the cooked pasta directly into the skillet with the sauce, stirring thoroughly to ensure every piece is coated and heated through evenly.
- Garnish and Serve: Remove from heat, garnish with fresh basil leaves, and serve immediately for a delicious, creamy vegan meal.
Notes
- Use penne or your favorite shape of pasta for best results.
- For added protein, consider adding cooked chickpeas or sautéed mushrooms.
- Adjust the amount of nutritional yeast to increase cheesiness as preferred.
- Sun-dried tomatoes packed in oil can be used as a substitute; just reduce olive oil accordingly.
- This dish reheats well but is best enjoyed fresh to maintain texture and flavor.
