Creamy Vegan Sun-Dried Tomato Pasta
Luxuriously creamy pasta made with sun-dried tomatoes and vegan staples, creating a dish that is comforting and full of flavor.
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Calories: 350kcal
Cost: 15
Servings: 4 people
Equipment
- Blender
- Colander
Ingredients
- 400 g Pasta Your preferred type
- 1 cup Sun-dried tomatoes Drained and chopped
- 3 cloves Garlic Minced
- 1 cup Unsweetened almond milk Or any plant-based milk
- 1/4 cup Nutritional yeast For cheesy flavor
- 2 tbsp Olive oil
- 1 tsp Salt To taste
- Black pepper To taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
- In a blender, combine sun-dried tomatoes, almond milk, nutritional yeast, salt, and pepper. Blend until smooth.
- Pour the blended mixture into the pan with garlic. Cook on low heat, stirring occasionally, for 5 minutes.
- Add the cooked pasta to the sauce. Toss well to coat. Adjust seasoning if needed.
- Serve immediately, garnished with fresh basil if desired.
Notes
This pasta is perfect for a quick weeknight dinner. You can substitute sun-dried tomatoes with roasted red peppers for a twist.
Nutrition
Calories: 350kcal | Carbohydrates: 60g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 400mg | Sugar: 5g | Vitamin C: 2mg | Calcium: 2mg | Iron: 3mg