Vegan Creamy Tomato Basil Pasta Recipes
SUPER QUICK TOMATO BASIL CREAM PASTA (VEGAN!!)
I made this tonight and it is super delicious!! I found this recipe on veganyumyum.com and here is her description: "When it's summer, I can't get enough of recipes that use up fresh tomatoes and basil. But no matter what time of year, I'm always down with quick recipes. You can make this sauce in the time it takes to boil the pasta. My whole wheat pasta cooks in 9 minutes, so this simple sauce makes a 9 minute summer meal that's hard to beat."
Provided by SPrins
Categories Spaghetti
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put a large pot of salted water on to boil.
- Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
- Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
- If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.
Nutrition Facts : Calories 639.4, Fat 30.8, SaturatedFat 5.3, Sodium 1244.4, Carbohydrate 81.2, Fiber 2.7, Sugar 5.1, Protein 19
ONE-POT CREAMY TOMATO PASTA
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
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.
CREAMY BASIL AND SUN-DRIED TOMATO VEGAN PASTA
Make and share this Creamy Basil and Sun-Dried Tomato Vegan Pasta recipe from Food.com.
Provided by Megannnnnnnn
Categories Soy/Tofu
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 549.2, Fat 6.3, SaturatedFat 1, Sodium 843.1, Carbohydrate 101.3, Fiber 3.7, Sugar 6.5, Protein 31.2
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