Tropical Coconut Cream Penne Pasta
Experience a luscious blend of silky coconut cream and sun-dried tomatoes in this plant-based penne recipe. Featuring aromatic garlic and vibrant herbs, this dish transforms classic pasta into a tropical culinary escape. Perfect for weeknight dinners, it's easy to prepare and utterly satisfying, offering a creamy, vegan twist that captivates the taste buds.
ingredients
- 8 oz penne pasta
- 1 can (13.5 oz) coconut cream
- 1 cup sun-dried tomatoes, packed in oil, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil, for garnish
- Juice of 1/2 lemon
steps
- 1.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 3.
Stir in the sun-dried tomatoes, basil, oregano, and red pepper flakes. Cook for 2-3 minutes until heated through.
- 4.
Pour in the coconut cream, stirring to combine. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld.
- 5.
Add the cooked penne pasta to the skillet, tossing to coat in the creamy sauce. Season with salt and pepper to taste.
- 6.
Squeeze fresh lemon juice over the pasta before serving, and garnish with fresh basil leaves.
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