Description
Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is a delightful, creamy dish that combines al dente pasta with the rich flavors of sun-dried tomatoes and earthy mushrooms. This recipe is not only quick to prepare, taking under 30 minutes, but it also impresses even the most skeptical eaters. Perfect for weeknight dinners or gatherings, it’s a colorful and satisfying meal that promises to steal the show at your table.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 8 oz cremini mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup full-fat coconut milk
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté mushrooms until golden brown. Stir in minced garlic until fragrant.
- Add chopped sun-dried tomatoes and spinach; cook until spinach wilts.
- Pour in coconut milk along with nutritional yeast, salt, and pepper; stir until combined.
- Toss the cooked pasta into the skillet, mixing well to coat each noodle in the creamy sauce.
- Serve warm, garnished with extra nutritional yeast if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg