Description
Vegan cheesy sun-dried tomato mushroom pasta is the ultimate comfort dish that combines rich flavors and hearty textures. Twirl your fork around luscious noodles coated in a creamy, cheesy sauce made with sun-dried tomatoes and earthy mushrooms. Perfect for cozy nights at home or impressing dinner guests, this easy-to-make pasta recipe is sure to delight everyone at the table.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup sun-dried tomatoes (oil-packed, chopped)
- 8 oz cremini mushrooms (sliced)
- 1 cup vegan cheese (shreds or cream cheese-style)
- 3 cloves garlic (minced)
- 2 cups spinach or kale (fresh or frozen)
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Cook the pasta in salted water until al dente; drain and reserve some cooking water.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add sliced mushrooms and chopped sun-dried tomatoes; cook until mushrooms are tender.
- Lower heat and stir in vegan cheese with a splash of reserved pasta water until creamy.
- Toss in cooked pasta and spinach/kale, mixing well to coat with sauce.
- Season with salt and pepper, then serve hot with a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sauteing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 410
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg