Description
Vegan Cheesy Sun-Dried Tomato Mushroom Pasta is a creamy, mouthwatering dish that bursts with flavors of garlic and rich sun-dried tomatoes. Perfect for busy weeknights or impressing guests, this vegan pasta recipe combines hearty mushrooms and nutritional yeast for a cheesy taste without dairy. In just one pot, you can create an unforgettable meal that will have everyone asking for seconds. Let the warm aromas transport you to a cozy Italian bistro as you enjoy every bite of this delightful dish.
Ingredients
Scale
- 8 oz pasta of choice (spaghetti or penne)
- 1 cup sun-dried tomatoes (oil-packed, chopped)
- 8 oz fresh cremini mushrooms (sliced)
- 1/4 cup nutritional yeast
- 3 cloves garlic (minced)
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 2 cups fresh spinach (optional)
Instructions
- Cook the pasta according to package instructions in salted water until al dente. Reserve some pasta water.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add sliced mushrooms and cook until golden brown (about 5-7 minutes).
- Stir in chopped sun-dried tomatoes and cook for another 3 minutes.
- Pour in vegetable broth and sprinkle nutritional yeast over the mushroom mixture. Stir well and let simmer for about 5 minutes.
- Add cooked pasta and reserved pasta water as needed into the skillet. Toss gently to combine, adding spinach if desired.
- Serve hot, garnished with extra nutritional yeast or fresh herbs if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg