Pink Creamy Vegan Pasta
Indulge in the vibrant flavors of Pink Creamy Vegan Pasta, a quick and easy dish that brings joy to your dining table. This creamy pasta is enveloped in a luscious pink sauce made from coconut cream and tomato sauce, delivering a rich taste that will impress family and friends alike. Perfect for date nights or casual gatherings, this recipe is versatile enough to accommodate your favorite vegetables or proteins. Treat yourself to this delightful vegan meal that’s visually stunning and utterly satisfying!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Vegan
Ingredients
- 8 oz penne pasta
- 1 cup full-fat coconut cream
- 1 cup high-quality canned tomato sauce
- 2 tbsp nutritional yeast
- 3 garlic cloves, minced
- ½ cup fresh basil leaves, torn
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente according to package instructions. Drain and set aside, reserving some cooking water.
- In a pan over medium heat, sauté minced garlic in olive oil until fragrant (about 1 minute). Add tomato sauce and stir well.
- Gradually pour in coconut cream while stirring; mix in nutritional yeast and let simmer for 5 minutes.
- Combine cooked pasta with the sauce, adding reserved cooking water as needed for desired creaminess.
- Stir in torn basil leaves and season with salt and pepper to taste.
- Serve hot, garnished with extra basil if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 430
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - For added nutrition, consider incorporating spinach or cherry tomatoes into the dish. - Substitute cashews with silken tofu for a nut-free option. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop.