Creamy Basil And Sun Dried Tomato Vegan Pasta Recipes

CREAMY SUN-DRIED TOMATO PASTA

Steps:

• To rehydrate the tomatoes, boil 3/4 cup of water in a small pot, and remove from heat. Add the tomatoes and cover for 15 minutes. Drain the tomatoes, but save the soaking water.
• In a medium bowl, whisk the soy milk, cornstarch, nutritional yeast, lemon, and salt until smooth. Set aside.
• Cook the pasta in a large pot of salted boiling water until just shy of al dente (according to package instructions).
• Start cooking the sauce when there are 5-6 minutes left on the pasta cook time. Heat oil in a large skillet over medium heat. Add the garlic and tomatoes. Sauté until garlic is fragrant and slightly golden. 1-2 minutes.
• Add the tomato paste, Italian seasoning, and crushed red pepper. Sauté for 30-60 seconds until fragrant. Pour in the soaking water to deglaze the pan. Gently simmer for 1-2 minutes.
• Whisk the sauce in the bowl again and add it to the pan. Cook until it thickens slightly for about 2-4 minutes. Stir often and lower the heat if needed. If the pasta isn't finished, just lower the heat on the sauce or remove it for a minute. Taste for seasoning and add more if needed.
• When the pasta is done, reserve 1/2 cup of pasta water and drain. Add pasta to the skillet and stir to coat. Add just a 1/4 cup of pasta water and cook down until creamy and pasta is coated, about 1-2 minutes (add remaining pasta water if needed). Taste and add more seasoning if needed. Remove from heat, then sprinkle with basil and fresh-cracked pepper. Serve with vegan parmesan if desired. Enjoy!

CREAMY SUN-DRIED TOMATO PASTA

Steps:

• Cook pasta according to package, drain, and set aside.Heat a medium pot or dutch oven on low heat and add the butter. Once melted add the flour and whisk until it becomes a clumpy paste.Slowly, add the milk and whisk until all clumps have smoothed out.Increase the heat to medium low for 3-4 minutes, whisking the entire time. You do not want it to turn into a rolling boil, this sauce can easily burn.Add the salt, pepper, tomato paste, nutritional yeast, garlic powder, and whisk once more.Combine the cooked pasta, sun-dried tomatoes, fresh spinach (optional) sauce, and toss. The warm pasta sauce will cook the spinach enough without it wilting.Sprinkle with crushed red pepper, eat, and enjoy!

VEGAN SUN DRIED TOMATO CREAM PASTA

Steps:

• Cook pasta according to package directions, cooking 1 minute shy of perfectly done.
• Melt the vegan butter in a large pan over medium heat and add the onion. Cook for 4-5 minutes or until the onion has softened.
• Add the garlic and crushed red pepper and cook for 30-60 seconds until a shade darker.
• Stir in the flour, paprika, oregano, and 1/2 teaspoon of salt (or to taste) and let cook until the flour smells slightly toasted, about 1 minute.
• Stream in the Unsweetened Hemp Beverage while stirring, then mix in the sun dried tomatoes and nutritional yeast (or vegan parmesan).
• Bring the sauce to a simmer, then turn the heat down to low and let simmer until thickened, about 3 minutes.
• Add the pasta and let cook for the final minute. Salt and pepper to taste. Top with basil and add vegan parmesan to serve (optional).

CREAMY SUN DRIED TOMATO PASTA WITH CHICKEN

Steps:

• Cook pasta. Bring a large pot of salted water to a boil and cook pasta according to the instructions. When draining, reserve at least 1 cup (or more depending on your preference) of pasta water.
• Prep your ingredients. Dice chicken into 1-inch pieces, chop the veggies, and soak cashews. Once the pasta water is almost boiling, things start to move fast so you will want everything prepped.
• Prep your sauce. Add soaked and drained cashews, 1/2 of the sun-dried tomatoes, nutrition yeast, garlic, lemon juice, and a pinch of salt and pepper to a blender. Set aside.
• Make the chicken. When the water is almost boiling for the pasta, you'll start cooking your chicken and veggies. Add oil to a large nonstick skillet over medium heat and let it get hot. Add chicken and salt and pepper and saute for 4-5 minutes, stirring occasionally. Remove from the pan and set aside.
• Make the veggies. In the same pan with the remaining chicken juices, add peppers and salt and pepper and cook for 2 minutes, stirring occasionally. Then, add zucchini and cook for another 1-2 minutes, stirring occasionally. Finally, add chopped spinach and saute for another 1-2 minutes. Turn down the heat to low.
• Assemble. Drain pasta, saving at least 1 cup of the pasta water. Add 1 cup of pasta water to your blender and blend until smooth and creamy. Then add cooked pasta, the rest of the sun-dried tomatoes, and blended pasta sauce to the pan. Mix well to combine and let warm through, about 1-2 minutes. If needed, add more pasta water to thin out the sauce.
• Serve with optional toppings and enjoy!

CREAMY BASIL AND SUN-DRIED TOMATO VEGAN PASTA

Steps:

• Cook pasta.
• While pasta is cooking, blend tomatoes, tofu, garlic, basil, and salt in a food processor or blender until smooth.
• Set aside.
• When pasta is almost done, add broccoli to pasta water and cook for an additional 3 minutes.
• Drain and return pasta/broccoli to pot.
• Add sauce and toss well.
• Serve immediately.

SUN-DRIED TOMATO BASIL HUMMUS PASTA

Steps:

• If you use dry (not packed in oil) sun-dried tomatoes, you'll need to soak them in warm water in a small bowl for 30 minutes or until they're soft. Once the tomatoes are soft, remove them from the bowl but don't discard the water. (See the notes below for ways you can use the leftover tomato water.)
• Add the chickpeas, 5 sun-dried tomatoes, 5 large basil leaves, 1 small garlic clove, 1/4 tsp cumin, 1/4 tsp salt, 1/4 tsp pepper, 3 tbsp lemon juice, and 1 tbsp water to a food processor. Blend on high until the hummus is smooth and creamy.
• In a large pan, saute the diced onion in 3-4 tbsp vegetable broth until the onions are soft and translucent. Add more broth if the pan gets too dry.
• While the onions are cooking, boil water in a large pot and cook the noodles. When the noodles are done cooking, carefully reserve 1 cup of the hot pasta water and drain the rest.
• Add the hummus, ¾ cup of the reserved pasta water (add more if necessary), and 4 big handfuls of fresh spinach to the pan with the onions. Mix it well to combine the hummus with the water to make the sauce. It will look like a lot of spinach but it will wilt and shrink down after a few minutes.
• Add the cooked noodles to the pan with the sauce and mix it all together so the sauce coats every noodle. If the sauce is too thick, add the last 1/4 cup of the hot pasta water to thin the sauce. Garnish with more fresh basil before serving.

SUN DRIED TOMATO ALFREDO

Steps:

• Prepare pasta according to package instructions. Once cooked, drain and set aside.
• Warm olive oil in a large sauce pan or skillet. Add the garlic and sauté for one minute. Stir in oregano, half of the chopped sun dried tomatoes (the rest will be added in at the end) and the flour and cook another minute.
• Stir in the almond milk and bring to a simmer and let thicken two minutes.. Stir in the tomato paste and the vegan parmesan.
• Transfer the sauce to a blender and process for a minute or two until you have a smooth, creamy texture. You can also blend this using an immersion/stick blender.
• Pour the creamed sauce back into the pan/skillet and stir in the cooked pasta and the remaining chopped sun dried tomatoes. Top with the fresh basil and additional parmesan if desired.
• Serve and enjoy! Leftovers will keep for 2-3 days in the fridge stored in an airtight container.

QUICK CREAMY PESTO

Steps:

• Boil your pasta and set aside once you get the pesto mix ready. I do this half way through - as I double task
• Place your garlic and nuts in a food processor, and process until they form small crumbs - then add the basil leaves, and process again
• Now add the remaining ingredients, except for the cream and the sun-dried tomatoes. Process for a few seconds, but be careful to still leave some texture. Put your pasta on at this point
• Now spoon your pesto mix into a large saucepan on a low heat, and add your cream a little at a time whilst stirring
• Once your pasta is ready and drained, add the creamy pesto mix to it. Stir gently until it is all incorporated and mixed well
• Serve and garnish with fresh parsley, ground black pepper, sun-dried tomatoes and another drizzle of olive oil
• Bon Appétit !

SUN-DRIED TOMATO CREAM CHEESE

Steps:

• Add raw cashews to small pot and cover with water. Bring to boil over high heat. Once the water is boiling, remove from heat. Add sun-dried tomatoes to pot. Cover and let soak for 15 minutes.
• Meanwhile, in a food processor, add all other ingredients.
• Drain cashews and sun-dried tomatoes. Add to food processor. Process on high until creamy.
• Store in air-tight container in refrigerator for up to 10 days.

CREAMY SUN-DRIED TOMATO PESTO PASTA WITH BASIL

Steps:

• Add water to a large stockpot and salt liberally and bring to a boil. Cook your pasta according to the directions (al dente). While we cook the pasta, let's make the sauce.
• In a large sauté pan, melt 8 tbsp unsalted butter over medium heat until just foaming. Then, add in 1/2 cup heavy whipping cream, while whisking, until combined.
• Next, add 1/4 cup sun-dried tomato pesto, lemon zest and juice, salt, pepper, and red pepper flakes. Mix until combined. Turn the heat down to medium-low. Let the sauce simmer for about 5 minutes, stirring and scraping up any browned bits on the bottom.
• When the pasta is finished cooking, strain and add it to the pesto cream sauce. Remove the sauté pan off the heat, add 1/2 cup basil leaves, and use tongs to toss. Continue to toss until the pasta is evenly coated in the sauce. Serve immediately.

CREAMY VEGAN SUN DRIED TOMATO PASTA (OIL FREE)

Steps:

• Start by boiling your pasta of choice. The sauce will be done by the time the pasta is cooked! If you are using frozen peas add them into the pasta water 2 minutes before the pasta is cooked. Drain and reserve some pasta water to mix into the sauce later.
• Add all the ingredients except for the pasta and the peas into your high speed blender and blend until smooth. Use more veggie broth or reserved pasta water as needed to thin out the sauce as desired. I usually use boiled veggie broth in the sauce so it is already nice and warm!
• Once the sauce is blended and the pasta is cooked pour the sauce over the cooked pasta, mix well and serve!
• Top with some fresh basil or vegan parmesan!