Description
A velvety, one-pot pasta dish blending sun-dried tomatoes, garlic, and herbs for a rich, no-clean meal. Light, plant-friendly, and bursting with Mediterranean-inspired flavors, this recipe is perfect for quick, satisfying weeknight dinners.
Ingredients
2 tablespoons olive oil
1/2 cup sun-dried tomatoes in oil
3 cloves garlic, minced
1/2 teaspoon salt, or to taste
4 cups vegetable broth
8 oz (225g) pasta (ditalini or small shapes)
1 cup heavy cream or full-fat coconut milk (for vegan option)
1/2 cup fresh basil, chopped
1/4 cup nutritional yeast or grated Parmesan (optional)
1/4 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat. Add sun-dried tomatoes, garlic, and salt; sauté 3–4 minutes until fragrant.
Pour in vegetable broth and bring to a boil. Add pasta, reducing heat to low.
Simmer 12–15 minutes, stirring occasionally until pasta is tender and broth has thickened slightly.
Stir in cream or coconut milk, basil, and nutritional yeast/cheese. Cook 2–3 minutes to combine flavors.
Adjust seasoning with pepper and additional salt if needed before serving.
Notes
For a gluten-free option, use gluten-free pasta.
If using boxed pasta, reduce broth by 1 cup to avoid excessive liquid.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg