Description
Creamy Sun-Dried Tomato Vegan Pasta is a delightful, quick meal bursting with flavor. This comforting dish combines rich coconut milk with tangy sun-dried tomatoes for a perfect weeknight dinner.
Ingredients
- Pasta of choice (penne or fusilli)
- Oil-packed sun-dried tomatoes
- Full-fat coconut milk
- Fresh garlic
- Spinach
- Italian herbs (basil and oregano)
- Lemon juice
- Salt and pepper
Instructions
- Cook pasta according to package instructions until al dente. Reserve some pasta water.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic and chopped sun-dried tomatoes for 2-3 minutes.
- Add full-fat coconut milk and simmer until slightly thickened, about 5 minutes.
- Stir in fresh spinach, Italian herbs, salt, pepper, and lemon juice until combined and spinach wilts.
- Toss cooked pasta into the sauce mixture, adding reserved pasta water as needed for creaminess.
- Serve hot, garnished with extra sun-dried tomatoes if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 490
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg