Description
A warm and delightful Creamy Vegan Sun-Dried Tomato Pasta, perfect for cozy fall vibes, featuring sun-dried tomatoes and a creamy sauce that’s simple to make.
Ingredients
- 12 oz pasta of your choice (fettuccine or penne)
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 2 cups coconut milk (or your preferred plant-based milk)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta in a large pot of salted water according to package instructions until al dente. Reserve 1 cup of pasta water, drain, and set aside.
- Sauté the garlic in olive oil in a large skillet over medium heat for about 1 minute until fragrant.
- Create the sauce by adding coconut milk and Italian seasoning, stirring to combine. Let it simmer for 5 minutes.
- Add sun-dried tomatoes and season with salt and pepper.
- Combine the drained pasta with the sauce in the skillet, tossing gently. Adjust the consistency with reserved pasta water if necessary.
- Serve warm, garnished with fresh basil.
Notes
Feel free to use gluten-free pasta if desired. Adjust the seasoning to taste; add red pepper flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian