Creamy vegan sun-dried tomato pasta
gluten free and easy
Savor the goodness of our Creamy Vegan Sun-Dried Tomato Pasta, a delightful dish that blends simplicity with rich, plant-based flavors. This recipe is not just vegan and gluten-free but also makes you feel like you are right in the middle of an italien restaurant, without spending a lot of money or leaving your house.
Start with sun-dried tomatoes, adding their sweet and chewy goodness to sautéed onions in olive oil. This creates a savory base for our pasta! The velvety touch of coconut milk introduces a creamy element, ideal for both vegan preferences and those following a gluten-free lifestyle. Fresh basil adds a burst of aroma, enhancing the Mediterranean-inspired taste.
Finish off with vegan Parmesan generously sprinkled over the pasta. This plant-based alternative adds depth without compromising ethical choices or gluten-free needs.
What makes this recipe stand out is its accessibility. While it captures the charm of an Italian restaurant, it's easy to make. Whether you're a seasoned vegan or someone exploring gluten-free options, this dish caters to diverse preferences without sacrificing the joy of a delicious, home-cooked meal.
As you twirl your fork through gluten-free pasta coated in the creamy coconut-infused sauce, each bite is a celebration of flavors that transport you to a sunlit terrace. Our Creamy Vegan Sun-Dried Tomato Pasta embodies the perfect fusion of simplicity, flavor, and the inherent joy of savoring a plant-based delight.
Creamy vegan sun-dried tomato pasta
Ingredients
Instructions
- Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
- In a pan, heat the olive oil over medium heat. Add finely chopped onions and sauté for 2-3 minutes.
- Stir in tomato paste, allowing it to cook for a minute, enhancing the depth of flavor.
- Add the full glass oil-packed sun-dried tomatoes to the pan, stirring to combine with the onions and tomato paste. Let them sauté together for another 2-3 minutes.
- Pour in the vegan coconut milk, stirring well to combine. Season with salt, chilli flakes, and garlic powder to taste.
- Toss the cooked pasta into the creamy sun-dried tomato sauce and mix well.
- Tear fresh basil leaves and sprinkle them over the pasta.
- Plate the creamy pasta and top with vegan Parmesan from Nurishh. Enjoy!
Nutrition Facts
Calories
850Fat
55 gCarbs
70 gProtein
12 gNutritions are calculated per portion. These values provide an estimate for each serving when the entire recipe is divided into two portions. Keep in mind that the nutritional content may vary based on specific product brands and quantities used. For precise nutritional information, refer to product labels or consult a nutritionist.
