Description
Indulge in the rich flavors of creamy sun-dried tomato vegan pasta, a delightful dish that combines tangy sun-dried tomatoes, luscious coconut cream, and fresh spinach. Perfect for busy weeknights or special gatherings, this easy-to-make recipe will impress everyone at your table. Enjoy each bite as it transports you to a cozy Italian terrace, making mealtime an unforgettable experience.
Ingredients
Scale
- 8 oz penne pasta
- 1 cup oil-packed sun-dried tomatoes, chopped
- 1 cup full-fat coconut cream
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the pasta al dente according to package instructions in a large pot of salted boiling water. Drain and set aside.
- 2. In a large skillet over medium heat, drizzle olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted (about 2 minutes).
- 3. Stir in chopped sun-dried tomatoes and coconut cream; simmer for about 5 minutes.
- 4. Gradually add vegetable broth while stirring. Season with salt and pepper to taste.
- 5. Toss the cooked pasta into the skillet with the sauce, mixing well to coat all noodles (about 2 minutes).
- 6. Serve hot with a garnish of fresh basil or nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 330mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg