Description
Indulge in this creamy sun-dried tomato vegan pasta that delivers a burst of flavor in every bite! Featuring rich coconut cream and tangy sun-dried tomatoes, this dish is both comforting and satisfying. Perfect for weeknight dinners or impressing guests at your next dinner party, it’s quick to prepare and sure to delight everyone at the table.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup sun-dried tomatoes (oil-packed)
- 1 cup coconut cream (full-fat)
- 3 cloves garlic (minced)
- 2 cups fresh spinach
- 1/4 cup nutritional yeast
- 2 tbsp olive oil (extra virgin)
- Salt & pepper to taste
- Juice of 1 lemon
- 1 tsp dried basil
- 1 tsp dried thyme
Instructions
- Cook pasta in salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Toss in chopped sun-dried tomatoes.
- Pour in coconut cream, lemon juice, and nutritional yeast; stir well and simmer for 3-5 minutes.
- Add fresh spinach to the skillet, allowing it to wilt. Season with salt, pepper, basil, and thyme.
- Toss cooked pasta into the skillet, mixing until coated with sauce. Adjust consistency with reserved pasta water as needed.
- Serve immediately with a sprinkle of nutritional yeast or fresh basil on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg