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Creamy Vegan Solar-dried Tomato Pasta


This vegan sun-dried tomato pasta is smothered in a wealthy and creamy cashew sauce and flavored with garlic and a contact of white wine. A scrumptious dinner that is simple sufficient for a weeknight, however fancy sufficient for particular events.

White wooden surface set with a bowl of Vegan Sundried Tomato Pasta and dish of vegan parmesan cheese.

Solar-dried tomatoes are a good way so as to add a burst of candy, smoky taste to recipes. I like how they work in dishes like my pasta primavera, and sun-dried tomato and olive hummus.

However it’s worthwhile to watch out. I are likely to have a variety of recipe fails when working with sun-dried tomatoes. They will simply overpower a recipe. I’ve discovered that the hot button is to pair them up with quite a lot of different textures and punchy flavors.

With that in thoughts, I created this recipe with a lot of different substances and tastes that pair up completely with sun-dried tomatoes. It has tender pasta, wealthy and creamy sauce, pungent garlic, white wine, and kale. There’s quite a bit occurring, however all the things comes collectively superbly to create a fully scrumptious dish.

Soar to:

Elements You will Want

  • Uncooked cashews. These will make the bottom for the sun-dried tomato cream sauce. You will be soaking them in water and mixing them up. Do not substitute roasted cashews or your sauce will style like nut butter.
  • Solar-dried tomatoes. Ideally you may wish to used dry sun-dried tomatoes. If oil packed are what you’ve got bought, that is effective — simply be sure you drain them nicely earlier than utilizing them.
  • Lemon juice. Use freshly squeezed juice to provide your sauce the perfect taste.
  • Salt & pepper.
  • Dried rigatoni. You may completely swap this out along with your favourite pasta form. Attempt penne, fettuccine, or rotini. Need to preserve the dish gluten-free? Simply use your favourite gluten-free pasta!
  • Kale. The recipe requires lacinato kale, often known as Tuscan kale or dinosaur kale. You need to use curly kale if it isn’t accessible, and even substitute one other inexperienced resembling broccoli or asparagus.
  • Olive oil.
  • Garlic.
  • Dry white wine. This provides a variety of taste to the sauce, however be happy to substitute vegetable broth or water in case you choose to cook dinner with out alcohol. In the event you do use it, test with Barnivore earlier than shopping for to make sure that the model and selection you utilize is vegan.
  • Contemporary basil.

Tip: Whereas they’re actually not required, crushed crimson pepper flakes and vegan Parmesan cheese make nice accompaniments for this dish.

How It is Made

The next is an in depth photograph tutorial on make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Cashews and sundried tomatoes in liquid in a blender.

Start by making your sauce. Place uncooked cashews, sun-dried tomatoes, water, lemon juice, and salt right into a blender or meals processor bowl.

Creamy sundried tomato sauce in a blender.

Mix all the things till the combination is easy and creamy. This could take a couple of minutes, notably in case you’re not utilizing a high-powered gadget.

Blanched kale and cooked rigatoni pasta in a colander.

Boil your pasta based on the bundle instructions. When it is virtually executed, add chopped kale and boil it briefly with the pasta. Drain the pasta and kale collectively. Reserve not less than a cup of the cooking water — you may be utilizing it later.

Garlic cooking in a pot.

Get engaged on the sauce whereas the pasta boils. Warmth some olive oil in a pot, then add minced garlic. Sauté the garlic briefly, stirring it the entire time to stop it from burning.

Tip: Begin your garlic just some minutes after including the pasta to the water. This manner your pasta might be executed proper about whenever you’re prepared to mix it with the sauce.

Sundried tomatoes, garlic, and white wine simmering in a pot.

Add white wine and sun-dried tomatoes to the pot. Convey the wine to a simmer and let it cook dinner for a couple of minutes, till it reduces by about half.

Vegan Sundried Tomato Pasta cooking in a pot.

Add the pasta, kale, and cashew sauce to the pot. Stir it up! The sauce might be very thick. Use your reserved pasta water to skinny it. Prepare dinner all the things briefly to warmth the sauce.

Tip: In case your pasta is not completed by the point you are prepared for it, simply briefly take away the pot containing the sun-dried tomatoes and wine from warmth. Return it to the burner and briefly heat it up earlier than including the pasta and sauce.

Pot of Vegan Sundried Tomato Pasta with a wooden spoon and napkin on the side.

Take the pot off of warmth. Stir in chopped recent basil. Give your sun-dried tomato pasta a taste-test and season it with further salt and pepper to style. Optionally, high it with a sprinkle of vegan Parmesan cheese and crimson pepper flakes earlier than serving.

Leftovers & Storage

Leftover vegan sun-dried tomato pasta will preserve in an hermetic container within the fridge for about 3 days. The sauce will thicken throughout storage, so add a splash of water whenever you reheat it.

Extra Vegan Pasta Recipes

Like this recipe? In that case, please cease again and depart me a evaluation and ranking beneath in case you attempt it! Additionally be sure you observe me on Fb, Pinterest or Instagram, or subscribe to my publication for extra recipes like this one!

Pot of Vegan Sundried Tomato Pasta with a wooden spoon.

Creamy Vegan Solar-Dried Tomato Pasta

This vegan sun-dried tomato pasta is smothered in a wealthy and creamy cashew sauce and flavored with garlic and a contact of white wine. A scrumptious dinner that is simple sufficient for a weeknight, however fancy sufficient for particular events.

Complete Time 4 hours 22 minutes

Elements

For the Sauce

  • 1
    cup
    uncooked cashews,
    soaked in water 4 to eight hours, drained and rinsed
  • 1 ½
    cups
    water
  • ¼
    cup
    julienne reduce sun-dried tomatoes
    (Notes 1 and a couple of)
  • 1
    tablespoon
    lemon juice

For the Pasta

  • 12
    ounces
    dried rigatoni pasta
  • 1
    medium bunch
    lacinato kale,
    stems eliminated, leaves roughly chopped
  • 1
    tablespoon
    olive oil
  • 4
    garlic cloves,
    minced
  • ½
    cup
    dry white wine
  • ¾
    cup
    julienne reduce sun-dried tomatoes
  • ½
    cup
    recent basil,
    roughly chopped
  • Salt and pepper,
    to style

Directions

  1. Place all the sauce substances right into a blender or the bowl of a meals processor fitted with an s-blade. Mix till easy.

  2. Convey a big pot of salted water to a boil. Add the pasta and set the timer to cook dinner it till al dente.

  3. When the pasta has about 30 seconds of cook dinner time left, add the kale to the pot. Proceed boiling till the pasta is completed cooking and the kale is wilted (30 seconds to 1 minute).

  4. Reserve not less than 1 cup of the water used to boil the pasta, then drain the pasta and kale right into a colander.

  5. Whereas the pasta boils, warmth the olive oil in a big pot over medium warmth.

  6. Add the garlic. Sauté the garlic for about 1 minute, till very aromatic.

  7. Stir within the wine and remaining sun-dried tomatoes. Convey the wine to a boil, decrease the warmth and permit it to simmer till it reduces by about half, about 4 minutes.

  8. Stir within the cooked pasta, kale, and cashew combination. Skinny the sauce with as a lot reserved pasta water as is required to achieve your required consistency. Stir and cook dinner the combination for a couple of minute, simply to warmth up the sauce.

  9. Take away the pot from warmth and stir within the basil. Season the combination with salt and pepper to style.

Recipe Notes

  1. Dry sun-dried tomatoes are most popular for this recipe, however oil packed will work so long as you drain them nicely.
  2. You are going to want some further sun-dried tomatoes to combine in with the pasta. A 3 ounce bag offers you simply the correct quantity for your entire recipe.

Vitamin Info

Creamy Vegan Solar-Dried Tomato Pasta

Quantity Per Serving

Energy 646
Energy from Fats 194

% Each day Worth*

Fats 21.5g33%

Saturated Fats 3.4g17%

Sodium 615mg26%

Potassium 840mg24%

Carbohydrates 91.8g31%

Fiber 11.7g47%

Sugar 14.4g16%

Protein 26.1g52%

Calcium 233mg23%

* P.c Each day Values are based mostly on a 2000 calorie food regimen.



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