Description
A comforting bowl of vegan pasta enveloped in a luscious, creamy sauce with sun dried tomatoes and fresh basil.
Ingredients
Scale
- 12 ounces pasta (penne recommended)
- 1 cup sun dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1/4 cup fresh basil, chopped
- Salt & pepper to taste
Instructions
- Boil water in a large pot with a pinch of salt, and cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add chopped sun dried tomatoes and cook for another 2-3 minutes.
- Pour in coconut milk and vegetable broth, stirring well. Let simmer for about 5 minutes to thicken.
- Add drained pasta and reserved pasta water to the skillet. Toss to coat well.
- Remove from heat, stir in fresh basil, and season with salt and pepper to taste. Serve and enjoy!
Notes
For a protein boost, add chickpeas or lentils. This dish pairs well with a green salad and garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan pasta, creamy pasta, sun dried tomatoes, quick dinner, comfort food