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vegan one-pot sundried tomato pasta with coconut milk

creamy one pot sun-dried tomato pasta with coconut milk

This creamy one pot sun-dried tomato pasta with coconut milk is a delicious pasta recipe.
5 from 1 vote
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Servings 4
Calories 570 kcal

Ingredients
  

  • 1 shallot - minced
  • 4 cloves garlic - minced
  • 1 ~80z jar sundried tomatoes in olive oil
  • 2 tablespoon tomato paste
  • 2 ½ cups water
  • 1 cup coconut milk* see notes for subs
  • ¼ cup nutritional yeast
  • 1 tablespoon miso or soy sauce
  • 1 cup parsley or basil - finely chopped from 1 bunch
  • pinch red pepper flakes
  • 1-2 teaspoon salt
  • black pepper to taste
  • 1 box wheat or brown rice pasta I don't suggest using other gluten free pasta

Instructions
 

  • Add shallots and garlic to a deep pan or pot with a splash of oil over medium heat. Cook for 3 minutes.
  • Add in sundried tomatoes along with the oil they came in into the pan. Cook for 4 more minutes.
  • Add all remaining ingredients to the pan and bring to a boil. Cook for 8-12 minutes, stirring frequently until pasta is al dente. If your pasta dries out while cooking add in water ½ cup at a time.
  • Let pasta cool and serve.

Notes

*I also have made this pasta with 1 cup cashew cream. Blend ¾ cup cashews with 1 cup water in a high speed blender until smooth and creamy. If you don't have a high speed blender you may need to soak your cashews for 2 hours.
This makes 3-4 servings of sauce

Nutrition

Calories: 570kcalCarbohydrates: 93gProtein: 19gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 835mgPotassium: 653mgFiber: 6gSugar: 5gVitamin A: 1394IUVitamin C: 24mgCalcium: 73mgIron: 5mg
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