Description
Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is a delightful plant-based dish that combines the rich flavors of sautéed mushrooms, tangy sun-dried tomatoes, and creamy vegan cheese. This pasta masterpiece is quick to prepare, making it perfect for both weeknight dinners and special gatherings. With its vibrant colors and comforting taste, it’s sure to impress vegans and non-vegans alike!
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup fresh mushrooms (sliced)
- 1/2 cup sun-dried tomatoes (chopped, oil-packed)
- 1/2 cup vegan cream cheese
- 1/4 cup nutritional yeast
- 3 cloves garlic (minced)
- 2 cups fresh spinach
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente (8-10 minutes). Drain and set aside.
- In a skillet over medium heat, heat olive oil and sauté sliced mushrooms and minced garlic until golden brown (5-7 minutes).
- Stir in chopped sun-dried tomatoes and spinach; cook until the spinach wilts (2-3 minutes).
- Lower the heat, mix in vegan cream cheese and nutritional yeast until creamy. Add reserved pasta water if too thick.
- Combine cooked pasta with the sauce, tossing until well coated. Season with salt and pepper to taste.
- Serve immediately, garnishing with additional nutritional yeast if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg