Description
Indulge in the rich and creamy flavors of this Vegan Creamy Sun-Dried Tomato Pasta. The velvety sauce coats each strand of pasta perfectly, while the sun-dried tomatoes add a burst of umami goodness. A satisfying and flavorful plant-based dish that’s easy to make!
Ingredients
Scale
Pasta:
- 12 oz pasta of choice (e.g., fettuccine or penne)
Sauce:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 ½ cups unsweetened oat or almond milk
- 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 2 cups baby spinach
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook the pasta: Boil the pasta according to package instructions, drain, and set aside.
- Prepare the sauce: In a skillet, sauté onion, garlic, and sun-dried tomatoes. Blend milk, cashews, nutritional yeast, tomato paste, lemon juice, salt, pepper, and basil until smooth.
- Combine and simmer: Mix the sauce with sautéed ingredients, simmer until thickened. Add spinach, then toss in the cooked pasta.
- Serve: Garnish with fresh herbs and enjoy hot!
Notes
- You can substitute canned coconut milk for a richer sauce.
- Add sautéed mushrooms or vegan sausage for extra protein.
- This recipe also works well with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 440
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
