Description
Indulge in a creamy, flavorful Vegan Cheesy Sun-Dried Tomato Mushroom Pasta that brings together the rich tastes of sun-dried tomatoes and earthy mushrooms. This delightful dish is not only easy to prepare but also visually stunning and packed with nutrients. Perfect for cozy dinners or impressing guests, it proves that vegan meals can be both satisfying and delicious!
Ingredients
Scale
- 8 oz pasta of choice (penne recommended)
- 1 cup sun-dried tomatoes (oil-packed)
- 2 cups fresh mushrooms (cremini or button, sliced)
- 1 cup full-fat coconut cream
- 1/4 cup nutritional yeast
- 3 cloves garlic (minced)
- 2 cups spinach or kale (chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Cook pasta in salted boiling water until al dente. Drain, reserving a bit of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, sautéing until golden brown.
- Stir in chopped sun-dried tomatoes and cook until softened.
- Reduce heat and mix in coconut cream and nutritional yeast; stir until well combined. If thick, add reserved pasta water to adjust consistency.
- Toss in spinach or kale until wilted.
- Combine cooked pasta with the sauce mixture, mixing gently to coat evenly. Finish with a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg