Creamy Olive Pesto Pasta with Sun-dried Tomatoes and Feta
Vegan Creamy Olive Pesto Pasta with Sun-dried Tomatoes and Feta is easy to make but tastes gourmet. The richness of the pesto pasta with a luscious creamy sauce, tossed with sun-dried tomatoes and vegan feta is bursting with flavors!Serve for lunch or dinner and transform your everyday meals into culinary experiences with the vibrant and savory notes of this indulgent yet easy-to-make dish.
Ingredients
- 8 oz. favorite vegan pasta (about 225g)
- 1 cup vegan olive pesto (see recipe link in notes)
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup vegan feta, crumbled
- 1/2 cup unsweetened almond milk (or plant-based milk)
- 2 tablespoons nutritional yeast
- 2 -3 tablespoons vegan cream cheese
- salt and pepper, to taste
- fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- While the pasta is cooking, prepare the Vegan Olive Pesto (recipe link in notes) following the provided recipe.
- In a saucepan over medium heat, combine the almond milk, nutritional yeast, and vegan cream cheese. Stir until the cream cheese is melted and the mixture is smooth.
- Add the Vegan Olive Pesto to the creamy mixture and stir well to combine. Adjust the consistency with more almond milk if needed.
- Toss the cooked pasta in the creamy olive pesto sauce until evenly coated.
- Add the chopped sun-dried tomatoes and crumbled vegan feta to the pasta. Gently toss to distribute the ingredients evenly.
- Season with salt and black pepper to taste. Adjust the flavor by adding more nutritional yeast or olive pesto if desired.
- Serve the creamy pasta in bowls, garnished with fresh basil or parsley if you like.