Creamy Sun-Dried Tomato Pasta: A Rich Flavor Adventure!
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A rich and creamy pasta dish featuring sun-dried tomatoes, perfect for a flavorful meal.
- Author: Sabrina Hermes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
- 8 ounces pasta (penne or fusilli)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (packed in oil)
- 1 cup vegetable broth
- 1 cup coconut milk (canned)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese (optional)
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in the vegetable broth and bring to a simmer. Let it cook for about 3-4 minutes to reduce slightly.
- Add the coconut milk, dried basil, and dried oregano. Stir well and let it simmer for another 5 minutes, allowing the sauce to thicken.
- Season with salt and pepper to taste. If the sauce is too thick, you can add a little more vegetable broth to reach your desired consistency.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for an additional 2 minutes to heat through.
- Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
- For added protein, consider mixing in cooked chickpeas or grilled chicken.
- You can substitute coconut milk with heavy cream for a richer flavor, or use a dairy-free alternative for a vegan option.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg