Description
Indulge in this creamy vegan pasta dish bursting with tangy sun-dried tomatoes, perfect for weeknight dinners or impressing guests.
Ingredients
Scale
- 8 oz penne or fusilli pasta
- 1 cup sun-dried tomatoes (oil-packed, chopped)
- 1 can (13.5 oz) full-fat coconut milk
- 4 cloves garlic (minced)
- 2 cups fresh spinach (or 1 cup frozen)
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sautΓ© minced garlic until fragrant (about 1 minute). Add spinach and cook until wilted.
- Pour in coconut milk and chopped sun-dried tomatoes; stir as the mixture simmers and thickens slightly.
- Stir in nutritional yeast for a cheesy flavor while keeping it plant-based.
- Toss the cooked pasta into the creamy sauce until fully coated; season with salt and pepper to taste.
- Serve hot, garnished with extra basil or nutritional yeast if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: SautΓ©ing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - Substitute sun-dried tomatoes with roasted red peppers for a different flavor profile. - Add a handful of peas or kale alongside the spinach for extra nutrients. - To maintain creaminess when reheating leftovers, add a splash of plant-based milk.