Ingredients
Method
Cooking the Pasta
- Begin by boiling your pasta according to package directions until al dente. Make sure to reserve about 1 cup of pasta water for later!
Sautéing the Garlic
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Preparing the Sauce
- Lower the heat and add in the chopped sun-dried tomatoes, coconut cream, and vegetable broth. Stir well to combine and let it simmer for around 5 minutes.
Blending the Mixture
- Use an immersion blender (or transfer the mixture to a regular blender) to blend the sauce until it's creamy. If you prefer a chunkier texture, you can blend it less!
Mixing with Pasta
- Add the cooked pasta directly to the sauce, combining it well. If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
Finishing Touches
- Stir in the nutritional yeast, fresh basil, and season with salt, pepper, and red pepper flakes if using. Cook for another couple of minutes until everything is heated through.
Serving
- Plate your creamy pasta, garnish with additional fresh basil, and enjoy your delicious meal!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of vegetable broth or water to restore creaminess. Feel free to customize with additional vegetables like spinach or zucchini for added nutrition.