Description

This Vegan Creamy Sun-Dried Tomato Pasta is a quick and delicious meal featuring tender pasta tossed in a rich, creamy sauce made from coconut milk, sun-dried tomatoes, and nutritional yeast. Perfect for a comforting plant-based dinner ready in just 20 minutes.

Ingredients

Pasta

12 oz pasta (penne or your choice)

Sauce

1/2 cup sun-dried tomatoes, chopped
1 tbsp olive oil
2 cloves garlic, minced
1 cup canned coconut milk
1/2 cup vegetable broth
1/4 cup nutritional yeast
Salt and pepper to taste

Garnish

Fresh basil for garnish

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Instructions

Cook the Pasta: Cook pasta according to package instructions until al dente. Drain well and set aside.
Sauté Sun-Dried Tomatoes: Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes and sauté for 2-3 minutes until fragrant and slightly softened.
Make the Sauce: Pour in the coconut milk and vegetable broth, stirring to combine the ingredients. Allow the sauce to simmer gently for 5-7 minutes, letting it thicken slightly.
Add Nutritional Yeast: Stir in the nutritional yeast, and season with salt and pepper to taste. Cook for another 2-3 minutes so the flavors meld together.
Combine with Pasta: Add the cooked pasta to the skillet with the sauce. Toss thoroughly until the pasta is fully coated and heated through.
Garnish and Serve: Remove from heat and garnish with fresh basil leaves. Serve immediately and enjoy this creamy vegan pasta dish.

Notes

Use your favorite pasta shape; gluten-free pasta works well for a gluten-free option.
For extra flavor, soak sun-dried tomatoes in hot water for 10 minutes before chopping.
If coconut milk is too thick, add a splash more vegetable broth to reach desired sauce consistency.
This dish can be prepared ahead; store sauce and pasta separately and combine when reheating.
Nutrition yeast adds a cheesy flavor while keeping the recipe vegan-friendly.