Description
A luxurious vegan pasta dish featuring a smooth sauce made from coconut cream and sun-dried tomatoes, perfect for special occasions or a refined weeknight dinner.
Ingredients
Scale
- 12 oz (340 g) linguine or fettuccine
- Salted water for boiling
- 2 tbsp extra-virgin olive oil
- 1 medium shallot, finely minced (about 1/2 cup)
- 3 garlic cloves, thinly sliced
- 1/2 cup sun-dried tomatoes (oil-packed), chopped
- 1/2 cup dry white wine or extra vegetable broth
- 1 cup full-fat canned coconut milk or smooth cashew cream
- 2 tbsp tomato paste
- 1/2 cup vegetable broth
- 1/4 tsp red pepper flakes
- 1 tbsp lemon juice, freshly squeezed
- Salt and freshly ground black pepper to taste
- 1/3 cup vegan Parmesan, grated (or nutritional yeast)
- 2 tbsp toasted pine nuts or slivered almonds
- 1/3 cup fresh basil, finely chopped
- Zest of 1 lemon
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, then drain.
- Warm olive oil over medium heat in a wide skillet. Add shallot and sauté until translucent, about 2–3 minutes.
- Add sliced garlic and sun-dried tomatoes; stir for about 1 minute until garlic is aromatic.
- Deglaze the pan with white wine or vegetable broth, reducing by half.
- Whisk in tomato paste, vegetable broth, and coconut milk or cashew cream, bringing to a gentle simmer for 4–6 minutes.
- Stir in red pepper flakes, lemon juice, and half the vegan Parmesan. Season with salt and pepper.
- Add the drained pasta to the skillet with 1/4 cup reserved pasta water, tossing until glossy and coated.
- Remove from heat and fold in fresh basil and lemon zest. Top with remaining vegan Parmesan and toasted nuts.
Notes
For a nut-free option, use coconut milk and substitute toasted pepitas for nuts. Serve with a lemon wedge for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg