Creamy Vegan Sun-Dried Tomato Pasta
A rich, comforting vegan pasta featuring sun-dried tomatoes in a creamy dairy-free sauce made with almond milk and nutritional yeast. Perfect for cozy weeknight dinners and easy meal prep.
Equipment
- large pot
- large skillet
- colander
- wooden spoon
- measuring cups and spoons
Ingredients
- 12 oz pasta of your choice (spaghetti, penne, or gluten-free)
- 1 cup sun-dried tomatoes, packed in oil, drained and sliced
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tbsp olive oil
- 3 cloves garlic, minced
- salt, to taste
- black pepper, to taste
- fresh basil for garnish (optional)
Instructions
- Cook the pasta according to the package instructions. Reserve 1/2 cup of the pasta water before draining.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant.
- Stir in the sliced sun-dried tomatoes and cook for 2 to 3 minutes.
- Add the almond milk and nutritional yeast. Stir well and simmer for about 5 minutes until slightly thickened. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss until coated. If needed, add reserved pasta water one tablespoon at a time until the desired consistency is reached.
- Serve immediately and garnish with fresh basil if desired.
Notes
For an extra creamy sauce, blend in cashew cream or silken tofu. Add spinach or cherry tomatoes for extra vegetables. Chickpeas or grilled tempeh make great protein additions. Store leftovers in the refrigerator for up to 3 days and reheat with a splash of almond milk.
Nutrition
Calories: 455kcalCarbohydrates: 55gProtein: 13gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 480mgPotassium: 520mgFiber: 6gSugar: 6gVitamin A: 1250IUVitamin C: 8mgCalcium: 170mgIron: 4.2mg
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