Description
This Creamy Sun Dried Tomato Mushroom Pasta is the perfect, healthier twist on one of my favorite Italian pasta dishes. It’s easy to make, creamy but with no heavy cream added, dairy-free, vegan and packed with so much flavor!
Ingredients
Scale
10 oz spaghetti noodles
2 tablespoons extra virgin olive oil
1 small onion, diced
8 oz mushrooms, sliced
3 garlic cloves, minced
1 cup sun-dried tomatoes, loosely packed and diced
1 1/2 cup reserved pasta water
1 cup full-fat coconut milk
1/4 cup fresh herbs, chopped such as basil, thyme, oregano etc
Instructions
- Cook noodles according to directions on the package. Reserve 1 1/2 cup of the pasta water.
- Meanwhile, heat up olive oil. Add onion and cook for about 5 minutes until soften. Add mushrooms, pinch of salt and cook until most of the water has evaporated, about 5-6 minutes. Add garlic and sun dried tomatoes. Cook for another 2-3 minutes.
- Pour in 1 cup reserved pasta water and coconut milk. Bring to a simmer and cook until the sauce thickens slightly, about 5-8 minutes. Stir in fresh herbs. Add more reserved pasta water if necessary. Add in cooked noodles and toss using kitchen tongs. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 mimnutes