Vegan Creamy Sun-Dried Tomato Pasta
Vegan Creamy Sun-Dried Tomato Pasta is a rich, dairy-free delight featuring a luscious coconut milk sauce infused with garlic, basil, and sun-dried tomatoes.
Course: MainCuisine: VeganDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutesIngredients
1 cup sun-dried tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
12 ounces fettuccine pasta
1 cup coconut milk
1 teaspoon dried basil
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 cup nutritional yeast
0.5 cup chopped fresh basil
Directions
- Begin by boiling a large pot of salted water and cook the fettuccine according to package instructions until al dente.
- In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about one minute.
- Stir in the sun-dried tomatoes and cook for another two minutes, allowing the flavors to meld together.
- Reduce the heat and pour in the coconut milk. Add dried basil, salt, and pepper, stirring to combine.
- Simmer the sauce for five minutes, then stir in the nutritional yeast, creating a creamy texture.
- Drain the pasta and add it to the pan, tossing well to coat the pasta evenly with the creamy sauce.
- Remove from heat, sprinkle with fresh basil leaves, and serve immediately. Enjoy your delightful vegan meal.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This Vegan Creamy Sun-Dried Tomato Pasta is a flavor-packed, plant-based dish that’s both indulgent and nourishing. Tender fettuccine is tossed in a velvety coconut milk sauce with savory sun-dried tomatoes, garlic, and fresh basil. With rich, creamy textures and bold flavors, this dairy-free pasta is a must-try comfort meal.
