Description
Creamy Sun-Dried Tomato Vegan Pasta is a rich and flavorful dish that effortlessly combines coconut cream and sun-dried tomatoes, making it an ideal choice for busy weeknights or special gatherings.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup sun-dried tomatoes (oil-packed)
- 1 cup coconut cream
- 4 garlic cloves (minced)
- 2 cups fresh spinach
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Boil the pasta in salted water according to package instructions until al dente, then drain.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sun-dried tomatoes; sauté for about 2 minutes until fragrant.
- Stir in coconut cream, Italian seasoning, salt, and pepper. Let simmer gently for a few minutes.
- Add fresh spinach and stir until wilted (about 1-2 minutes).
- Combine the cooked pasta with the sauce, tossing well. Add reserved pasta water if needed for creaminess.
- Serve immediately, garnished with extra sun-dried tomatoes or nutritional yeast if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 520
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added flavor, mix in roasted red peppers or substitute spinach with kale. To make this dish gluten-free, use gluten-free pasta. Store leftovers in an airtight container for up to three days; reheat on low heat with a splash of plant-based milk if needed.