Creamy Tomato Vegan Pasta Recipes

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CREAMY SUN-DRIED TOMATO PASTA



Creamy Sun-Dried Tomato Pasta image

In just 30 minutes, you can have this Creamy and flavorful Sun-Dried Tomato Pasta. It's so easy to make too...just boil the bow tie pasta while you make the silky-smooth sauce. It'll be on your table in a flash!

Provided by Melissa Huggins

Categories     Entree

Time 30m

Number Of Ingredients 14

1/2 cup sun-dried tomatoes (, sliced or chopped (dry-packed) *see note)
2 cups soy milk (, unsweetened (or any plant-based milk))
2 tablespoons nutritional yeast
1.5 tablespoons cornstarch
1.5 tablespoons lemon juice (, freshly squeezed )
1/2 teaspoon sea salt (, more to taste (+ more for cooking water))
12 ounces farfalle pasta
2 tablespoons olive oil
4 cloves garlic (, minced)
1 tablespoon tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper
1/3 cup fresh basil (, chopped)
Fresh-cracked pepper (, to taste)

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!

Nutrition Facts : Calories 428 kcal, Carbohydrate 74 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 367 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

ONE-POT CREAMY TOMATO PASTA



One-Pot Creamy Tomato Pasta image

Here's a vegan creamy tomato pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It's the perfect meal for when you just don't feel like cooking. -Michelle Miller, Sunkissed Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

1/3 cup unsalted cashews, soaked overnight
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup olive oil
1 medium red onion, thinly sliced
2 garlic cloves, minced
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 pound Broccolini or broccoli spears, cut into 3 inch pieces
1 cup sliced fresh carrots
2-1/2 to 3 cups water
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
8 ounces uncooked gluten-free spiral pasta

Steps:

  • In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 500 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein.

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