Vegan Creamy Sun-dried Tomato Pasta
This creamy sun-dried tomato pasta tastes like summer! But best of all it's suitable for vegans!
Servings: 2 people
Calories: 925.21kcal
Ingredients
- 150 g pasta
- 1 tablespoon olive oil
- 0.5 onion diced
- 1 cloves garlic minced
- 4 tablespoon tomato puree
- 200 g sun dried tomatoes
- 200 ml plant based cream
- 100 ml vegetable stock or water
- 1 teaspoon mixed herbs
- 2 tablespoon nutritional yeast
- 1 tablespoon parsley finely chopped
Instructions
- Add your pasta to a pot of boiling water and cook for 10-15 minutes while you make the sauce.
- Add the diced onion to a hot pan with a little olive oil and a large pinch of salt.
- Cook for 5-8 minutes until they start to go translucent.
- Add the minced garlic and cook for another 2 minutes.
- Add the tomato puree and sun-dried tomatoes and stir well.
- Pour in the cream, vegetable stock and add the herbs, nutritional yeast and stir well.
- Drain the cooked pasta and add to the sauce.
- Toss well so the pasta is coated in the sauce.
- Serve with a sprinkling of chopped parsley.
Nutrition
Calories: 925.21kcal | Carbohydrates: 150.28g | Protein: 31.77g | Fat: 27.77g | Saturated Fat: 8.31g | Polyunsaturated Fat: 11.87g | Monounsaturated Fat: 5.75g | Sodium: 799.39mg | Potassium: 3945.32mg | Fiber: 17.75g | Sugar: 49.16g | Vitamin A: 1316.36IU | Vitamin C: 47.82mg | Calcium: 143.45mg | Iron: 11.34mg