Yield: 8 servings
Creamy Vegan Sun-dried Tomato Pasta
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 8oz rigatoni pasta
- 1 tbsp vegan butter
- 2 garlic cloves, minced
- 1/2 yellow onion, diced finely
- 2 cups sliced mushrooms
- 5 TBSP Sun Dried Tomato Pesto
- 1 cup unsweetened coconut milk (just the solids!)
- 1 cup low sodium veggie broth
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes
- 1/4 tsp cajun seasoning
- cracked black pepper to taste
- fresh basil for garnish
- vegan parmesan cheese for garnish
Instructions
- Cook pasta according to package instructions and don’t forget to salt your water!
- Add butter to skillet over medium low heat
- Add minced garlic & onion and sauté for 2 min until fragrant
- Add mushrooms and cook for another 2-3 minutes
- Season mixture with paprika, red pepper flakes, cajun seasoning, and pepper
- Add sun dried tomato pesto and stir around until mushrooms are coated well, about 2 min
- Add coconut milk & broth; combine well and turn up the heat to high. Once boiling, reduce heat to low and let the mixture simmer as it thickens slightly, about 5-7 min.
- Add cooked pasta into cream sauce and coat well; chop the basil and sprinkle it over the top of the pasta along with the fresh vegan parmesan. YUM!
Calories
190Fat (grams)
8Carbs (grams)
24Fiber (grams)
2Sugar (grams)
3Protein (grams)
5Sodium (milligrams)
226Cholesterol (grams)
0
