Creamy Vegan Solar-dried Tomato Pasta

13 de December de 2023

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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 really like how they work in dishes like my pasta primavera, and sun-dried tomato and olive hummus.

However it’s good to watch out. I are inclined to have a whole lot 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 components 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 lots occurring, however every thing comes collectively superbly to create a fully scrumptious dish.

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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 will wish to used dry sun-dried tomatoes. If oil packed are what you’ve got obtained, that is effective — simply be sure you drain them properly earlier than utilizing them.
Lemon juice. Use freshly squeezed juice to provide your sauce the very best taste.
Salt & pepper.
Dried rigatoni. You possibly can completely swap this out together with your favourite pasta form. Attempt penne, fettuccine, or rotini. Wish to preserve the dish gluten-free? Simply use your favourite gluten-free pasta!
Kale. The recipe requires lacinato kale, also called Tuscan kale or dinosaur kale. You need to use curly kale if it isn’t obtainable, and even substitute one other inexperienced equivalent to broccoli or asparagus.
Olive oil.
Garlic.
Dry white wine. This provides a whole lot of taste to the sauce, however be at liberty to substitute vegetable broth or water for those who choose to prepare dinner with out alcohol. When 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 definitely not required, crushed pink pepper flakes and vegan Parmesan cheese make nice accompaniments for this dish.

How It is Made

The next is an in depth picture tutorial on the way to 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 every thing till the combination is clean and creamy. This will take a couple of minutes, notably for those who’re not utilizing a high-powered gadget.

Blanched kale and cooked rigatoni pasta in a colander.

Boil your pasta in response to the bundle instructions. When it is nearly finished, add chopped kale and boil it briefly with the pasta. Drain the pasta and kale collectively. Reserve no less than a cup of the cooking water — you will be utilizing it later.

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 finished proper about once 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. Deliver the wine to a simmer and let it prepare 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 every thing 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 pink 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 once you reheat it.

Extra Vegan Pasta Recipes

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