Go Back
–+ servings
A plate of vegan sundried tomato pasta, ready to serve.

Vegan Creamy Sun-Dried Tomato Pasta

Print Recipe
This vegan creamy sun-dried tomato pasta has a bright, tangy flavor from sun-dried tomatoes mixed into a smooth, velvety sauce. Ready in 20 minutes!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 454
Author Elizabeth

Equipment

Ingredients

  • 16 Ounces Fettuccine or pasta of choice
  • ½ Cup Sun-Dried Tomatoes chopped
  • 4 Cloves Garlic minced
  • 2 Tablespoons Tomato Paste
  • 1 13 Ounce Can Coconut Milk or 1 ½ Cups Vegan Cream Cheese
  • 2 Tablespoons Nutritional Yeast
  • 2 Teaspoons Salt
  • ½ Teaspoon Black Pepper
  • 2 Cups Fresh Spinach
  • Fresh Parsley for garnish

Instructions

  • Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
  • Meanwhile, in a large skillet, sauté the sundried tomatoes and garlic over medium heat, for about 1 minute.
  • Add the coconut milk, tomato paste, nutritional yeast, salt and pepper. Whisk to combine and let cook for 2-3 minutes.
  • Add the cooked pasta and spinach. Toss well until the spinach is wilted.
  • Serve with a garnish of fresh parsley.

Nutrition

Calories: 454kcal | Carbohydrates: 64g | Protein: 15g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 64mg | Sodium: 859mg | Potassium: 804mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1147IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 5mg