Description
A creamy vegan pasta dish featuring sun-dried tomatoes and coconut cream, providing a rich, indulgent, and satisfying flavor. The perfect balance of smoothness and boldness for a cozy dinner or special occasion.
Ingredients
- Fettuccine pasta
- Sun-dried tomatoes
- Coconut cream
- Garlic
- Balsamic vinegar
- Olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chopped sun-dried tomatoes to the skillet and cook for a few minutes.
- Pour in the coconut cream and balsamic vinegar, stirring to combine.
- Season with salt and pepper to taste. Let the sauce simmer for a few minutes until it thickens slightly.
- Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the sauce.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For added nutrition, consider adding vegetables like sautéed spinach, mushrooms, or zucchini.
- Spice it up with red pepper flakes or cayenne pepper for extra heat.
- To boost protein, try adding grilled tofu or tempeh.
- Switch up the pasta type, such as penne or spaghetti, to suit your preference.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
