This Vegan Creamy Sun-Dried Tomato Pasta is a flavor-packed, plant-based dish that’s both indulgent and nourishing. Tender fettuccine is tossed in a velvety coconut milk sauce with savory sun-dried tomatoes, garlic, and fresh basil. With rich, creamy textures and bold flavors, this dairy-free pasta is a must-try comfort meal.
Vegan Creamy Sun-Dried Tomato Pasta
Recipe by Daily Disher
Vegan Creamy Sun-Dried Tomato Pasta is a rich, dairy-free delight featuring a luscious coconut milk sauce infused with garlic, basil, and sun-dried tomatoes.
Course: Main
/Cuisine: Vegan
/Difficulty: Easy
Servings
4
Prep time
30 minutes
Cooking time
40 minutes
Calories
300 kcal
1 hour 10 minutes
Ingredients
1 cup sun-dried tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
12 ounces fettuccine pasta
1 cup coconut milk
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup nutritional yeast
½ cup chopped fresh basil
Directions
1.
Begin by boiling a large pot of salted water and cook the fettuccine according to package instructions until al dente.
2.
In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about one minute.
3.
Stir in the sun-dried tomatoes and cook for another two minutes, allowing the flavors to meld together.
4.
Reduce the heat and pour in the coconut milk. Add dried basil, salt, and pepper, stirring to combine.
5.
Simmer the sauce for five minutes, then stir in the nutritional yeast, creating a creamy texture.
6.
Drain the pasta and add it to the pan, tossing well to coat the pasta evenly with the creamy sauce.
7.
Remove from heat, sprinkle with fresh basil leaves, and serve immediately. Enjoy your delightful vegan meal.
Nutrition Facts
Total number of serves:
4 servings
Calories:
300kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg
