Description
Indulge in this creamy vegan pasta dish featuring the rich flavors of sun-dried tomatoes and a luscious coconut milk-based sauce. Perfect for a quick and satisfying meal.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or fettuccine)
Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 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 oat cream
- 1/4 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach
- Fresh basil, for garnish
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare Sauce: In a skillet, sauté garlic, sun-dried tomatoes, and red pepper flakes. Add coconut milk, almond milk, nutritional yeast, tomato paste, lemon juice, salt, and pepper. Simmer to thicken.
- Combine: Add spinach, then toss in cooked pasta. Adjust consistency with reserved pasta water if needed.
- Serve: Garnish with fresh basil and enjoy!
Notes
- Use gluten-free pasta to make this dish fully gluten-free.
- For extra protein, stir in cooked lentils, vegan sausage, or tofu.
- The sauce can be blended for a smoother texture, but it’s delicious as-is with bits of tomato and garlic.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
