Ingredients
Scale
- 8 oz pasta of choice (whole wheat or gluten-free)
- 1 cup sun-dried tomatoes (jarred in oil, chopped)
- 1 cup fresh mushrooms (sliced; cremini or button recommended)
- 1 cup coconut cream
- 1/4 cup nutritional yeast
- 3 cloves garlic (minced)
- 2 cups spinach (optional)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil salted water in a large pot, add pasta, and cook until al dente (8-10 minutes). Drain and set aside.
- Sauté aromatics: In a skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant (about 1 minute).
- Add vegetables: Stir in sliced mushrooms and chopped sun-dried tomatoes; cook until mushrooms soften (4-5 minutes).
- Prepare the sauce: Add coconut cream, nutritional yeast, salt, and pepper into the skillet; mix well for about 3 minutes until combined.
- Combine: Toss cooked pasta into the skillet with the sauce; mix gently until noodles are evenly coated.
- Incorporate spinach: If using, fold spinach into the pasta until wilted (1-2 minutes).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg