Description
This Vegan Creamy Sun-Dried Tomato Pasta is a quick and flavorful dish combining tender pasta with a rich, dairy-free sauce made from coconut milk, sun-dried tomatoes, and nutritional yeast. Perfect for a satisfying vegan weeknight dinner, it’s creamy, savory, and garnished with fresh basil for a burst of freshness.
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
- Fresh basil for garnish
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente. Drain well and set aside.
- Sauté Sun-Dried Tomatoes: Heat olive oil in a skillet over medium heat. Add 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 in the coconut milk and vegetable broth, stirring to combine. Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly.
- Add Nutritional Yeast: Stir in the nutritional yeast, then season with salt and pepper to taste. Cook for another 2-3 minutes to blend the flavors thoroughly.
- Combine with Pasta: Toss the cooked pasta into the sauce, stirring gently until the pasta is fully coated and heated through.
- Garnish and Serve: Garnish with fresh basil leaves before serving. Serve immediately and enjoy your creamy, vegan sun-dried tomato pasta!
Notes
- Use gluten-free pasta if you want to make this recipe gluten-free.
- For a nuttier flavor, try adding a tablespoon of toasted pine nuts as garnish.
- If you prefer a thicker sauce, reduce the vegetable broth slightly or simmer the sauce a bit longer.
- Sun-dried tomatoes packed in oil can be used instead of dry; adjust olive oil accordingly if using oil-packed tomatoes.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
