Description
A creamy and flavorful vegan pasta dish featuring sun-dried tomatoes, mushrooms, and a cheesy dairy-free sauce. Perfect for a quick weeknight meal that’s both satisfying and plant-based.
Ingredients
Units
Scale
- 12 oz pasta (penne or fettuccine works well)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 cup unsweetened plant-based milk (almond or soy)
- 1/2 cup nutritional yeast
- 2 tbsp all-purpose flour
- 1 tsp lemon juice
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the garlic and mushrooms, and cook for another 5-6 minutes until mushrooms are tender.
- Stir in the sun-dried tomatoes and cook for 2 more minutes.
- In a small bowl, whisk together the plant-based milk, nutritional yeast, flour, lemon juice, and dried basil until smooth.
- Pour the sauce mixture into the skillet with the vegetables. Stir and cook over medium heat for 5-7 minutes until the sauce thickens.
- Add salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
- Serve hot, garnished with fresh parsley.
Notes
- You can use gluten-free pasta if needed.
- Cashew milk also works well for a creamier texture.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg