1/2 cup Simple truth sweet chili vegan cream cheese
200ml coconut cream or plant-based milk of choice
1/4 cup nutritional yeast
some tomatoes to serve
vegan feta, crumbled
toasted pine nuts to serve
fresh herbs to serve
puff pastry hearts to serve
Method
Preheat the oven to 180 degrees Celsius.
Add the tomatoes, diced onion, and garlic into a pan and drizzle with olive oil, salt pepper, and Italian seasoning. Let it roast for about 20-25 minutes until golden.
Boil the pasta according to the packet instructions.
Once the tomatoes has roasted, blend along with the sweet chili cream cheese, coconut milk/cream, Nutritional yeast, and more salt and pepper to taste if needed.
Drain the pasta and rinse with a bit of cold water so they don’t stick together, add into a bowl and pour over the pasta sauce, add in diced tomatoes, and serve the pasta with the vegan feta, toasted pine nuts, and fresh herbs.
Photo Gallery
Hope you love this delicious and super simple pasta dish!!
