ElfyA Delectable Dive into Vegan Creamy Pasta: Halved Cherry Tomatoes, Herbs, and Baby Lima Beans
Indulge your taste buds in a symphony of flavors with this Vegan Creamy Pasta recipe featuring halved cherry tomatoes, herbs, and tender baby lima beans.
A delightful fusion of plant-based goodness that promises both nourishment and satisfaction.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 15 min | 20 min | - | 35 min |
Origin and History
Vegan Creamy Pasta has evolved as a culinary marvel, celebrating the richness of plant-based ingredients. Its roots trace back to a growing awareness of sustainable and compassionate eating.
As veganism gained momentum, the demand for inventive and satisfying dishes soared.
The use of coconut milk, a key player in this recipe, adds a velvety texture and a subtle sweetness that complements the savory profile. The creamy base is elevated with nutritional yeast, providing a cheesy note without compromising the vegan ethos.
Dijon mustard adds a gentle kick, while a blend of thyme and oregano infuses the dish with aromatic depth.
The Recipe
Begin by sautéing onions and garlic in olive oil until fragrant. Add the stars of the show—halved cherry tomatoes and baby lima beans.
Pour in coconut milk, sprinkle nutritional yeast, and stir in Dijon mustard for that signature creaminess. Season with thyme and oregano, letting the flavors meld into a tantalizing symphony.
Toss in al dente pasta, ensuring every strand is coated in the luscious vegan creaminess.
The result is a mouthwatering masterpiece that marries the freshness of cherry tomatoes, the earthiness of lima beans, and the herbal embrace of thyme and oregano.
Why We Think it’s a Must-Try
Beyond its delectable taste, this Vegan Creamy Pasta embodies the essence of conscious and compassionate dining.
It aligns with the principles of veganism—eschewing animal products while embracing a spectrum of flavors and textures derived solely from plant-based sources.
Perfect for any occasion, this dish effortlessly blends simplicity with sophistication.
Whether you’re a seasoned vegan or just starting your plant-based journey, this Vegan Creamy Pasta is a flavorful testament to the endless possibilities of plant based cooking.
Dive into this wholesome, vegan delight—a plateful of creamy pasta that transcends dietary preferences, embracing the essence of mindful, plant-powered living.
Ingredients
Instructions
Cook the pasta
according to the package instructions.
Drain and set aside.In a large pan, heat the olive oil over medium heat.
Add the chopped onion and sauté until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the halved cherry tomatoes and baby lima beans, and cook for 3-4 minutes until the tomatoes start to soften.
Pour in the coconut milk, nutritional yeast, Dijon mustard, dried thyme, and dried oregano. Stir well to combine.
Season the sauce with salt and pepper to taste. Simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the cooked pasta to the pan and toss to coat it evenly with the creamy sauce.
Cook for an additional 2-3 minutes until everything is heated through.
Garnish with fresh parsley before serving.
Enjoy, Good Appetite!
