Ingredients
- 12 oz pasta (penne or your choice)
- 1/2 cup sun-dried tomatoes, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup canned coconut milk
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the Pasta: Cook pasta according to package instructions. Drain and set aside.
- Sauté Sun-Dried Tomatoes: Heat olive oil in a skillet over medium heat. Add minced garlic and chopped sun-dried tomatoes, sautéing for 2-3 minutes until fragrant.
- Make the Sauce: Pour in the coconut milk and vegetable broth, stirring to combine. Let the sauce simmer for 5-7 minutes, thickening slightly.
- Add Nutritional Yeast: Stir in nutritional yeast, salt, and pepper, and cook for another 2-3 minutes to allow flavors to meld.
- Combine with Pasta: Toss the cooked pasta into the sauce, stirring until fully coated and heated through.
- Garnish and Serve: Garnish with fresh basil before serving. Serve immediately and enjoy!
Notes
- Add Vegetables: Feel free to add spinach, kale, or mushrooms to the pasta for extra flavor and nutrients.
- Protein Boost: Add grilled tofu, tempeh, or chickpeas to make this dish more filling.
- Spicy Kick: Add red pepper flakes or hot sauce to spice things up.
- Gluten-Free Option: Swap regular pasta for gluten-free pasta to accommodate dietary needs.
- Dairy-Free: This recipe is naturally dairy-free, but make sure the nutritional yeast is plant-based if you want a vegan version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Vegan, Pasta, Comfort Food
- Method: Skillet Cooking
- Cuisine: Mediterranean, Vegan
- Diet: Vegan
