Vegan Sun-Dried Tomato Pasta
This Vegan Sun-Dried Tomato Pasta is a delightful dish that combines the rich flavors of sun-dried tomatoes with creamy coconut milk for a luscious sauce. It's quick to prepare and packed with nutrients, making it perfect for a hearty weeknight meal.
Equipment
- 1 Large pot
- 1 Medium skillet
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Colander
Ingredients
- 12 ounces whole-wheat pasta
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, packed in oil, chopped
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon Italian seasoning
- to taste none salt
- to taste none pepper
- for garnish none fresh basil leaves
- optional none nutritional yeast for a cheesy flavor
Instructions
- In a large pot, bring salted water to a boil. Add the whole-wheat pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- While the pasta cooks, heat olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring to combine.
- Pour in the coconut milk and add the Italian seasoning. Stir well and let it simmer for about 5 minutes until the sauce thickens slightly.
- If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Add the cooked pasta to the skillet, tossing it in the sauce to combine thoroughly. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves and a sprinkle of nutritional yeast if desired.
Notes
For added protein, feel free to mix in cooked chickpeas or tofu.
This dish can be stored in the refrigerator for up to 3 days and reheats beautifully.