Description
This creamy vegan pasta combines plant-based cream, sun-dried tomatoes, and fresh herbs for a comforting and elegant autumn meal.
Ingredients
- 400 g pasta of choice (e.g., penne, fusilli)
- 200 g sun-dried tomatoes in oil, drained and chopped
- 1 onion, finely diced
- 3 garlic cloves, finely chopped
- 300 ml unsweetened plant-based cream (e.g., oat or soy cream)
- 150 ml vegetable broth
- 2 tbsp nutritional yeast (for a cheesy flavor)
- 1 tbsp tomato paste
- 2 tbsp olive oil (or the oil from the sun-dried tomatoes)
- Salt and freshly ground black pepper
- A handful of fresh basil or parsley, roughly chopped
- Optional: chili flakes for a bit of spiciness
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 1-2 minutes less than the package instructions.
- Heat olive oil in a large pan, sauté the onion until translucent, about 3-4 minutes. Add the garlic and sauté for 1 minute.
- Stir in the chopped sun-dried tomatoes and tomato paste, sauté briefly to release flavors.
- Add vegetable broth and plant-based cream, stir in nutritional yeast, and simmer over medium heat for 5-7 minutes until the sauce thickens slightly, seasoning with salt, pepper, and optional chili flakes.
- Mix the drained pasta into the sauce, heat through briefly, then fold in the fresh herbs.
- Serve on plates and optionally garnish with extra herbs. Enjoy with crusty bread or a simple salad.
Notes
For a creamier sauce, reduce liquid or add more nutritional yeast. Store leftovers in an airtight container for up to 3 days, reheating with a splash of plant milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian