PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 3
Throw this easy dinner together any time and enjoy a quick and delicious weeknight dinner! I am pretty sure you’ll love this creamy with a hint of spice sun-dried tomato pasta. Give this a try very soon for another amazing dinner!
Ingredients
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28 grams (2 tablespoons) vegan butter
250 grams bow tie pasta, uncooked
30 ml (2 tablespoons) oil, (from sun-dried tomatoes)
46 grams (2) shallots, sliced
38 grams (4 cloves) garlic, minced
1 gram (½ teaspoon) smoked paprika
1 gram (1 teaspoon) Italian seasoning
1 gram (1 teaspoon) red pepper flakes
15 grams (2 tablespoons) all-purpose flour
240 ml (1 c.) veggie broth
240 ml (1 c.) non-dairy milk
18 grams (1 tablespoon) miso paste
100 grams (3 c.) kale, chopped
150 grams (2 c.) sun-dried tomatoes in oil, sliced
11 grams (3 tablespoons) nutritional yeast
salt & pepper, to taste
HOW TO MAKE VEGAN CREAMY SUN-DRIED TOMATO PASTA
Step 1: Following the package directions, cook the pasta. Set aside around a cup of pasta water before draining.
Step 2: Add the oil and vegan butter to a pan over medium-high heat. Once the butter has melted, add the shallots and sun-dried tomatoes to the pan and cook until the shallots are translucent. Then, add the garlic and cook for another 30 seconds.
Step 3: To the pan, add the smoked paprika, red pepper flakes, Italian seasoning, salt, and pepper. Stir well, then add the all-purpose flour. Continue to cook for an additional 2 to 3 minutes. Now, add the non-dairy milk and veggie broth. Stir again to mix. Into the sauce, stir the miso paste until blended. Cook the sauce until it begins to thicken. Sprinkle the sauce with nutritional yeast. Adjust the heat to low, then add the chopped kale and stir. If the sauce turned out too thick, add about half of the reserved pasta water and stir to thin the sauce out.
Step 4: Lastly, toss the cooked pasta into the sauce.
Ingredients
- 28 grams (2 tablespoons) vegan butter
- 250 grams bow tie pasta, uncooked
- 30 ml (2 tablespoons) oil, (from sun-dried tomatoes)
- 46 grams (2) shallots, sliced
- 38 grams (4 cloves) garlic, minced
- 1 gram (½ teaspoon) smoked paprika
- 1 gram (1 teaspoon) Italian seasoning
- 1 gram (1 teaspoon) red pepper flakes
- 15 grams (2 tablespoons) all-purpose flour
- 240 ml (1 c.) veggie broth
- 240 ml (1 c.) non-dairy milk
- 18 grams (1 tablespoon) miso paste
- 100 grams (3 c.) kale, chopped
- 150 grams (2 c.) sun-dried tomatoes in oil, sliced
- 11 grams (3 tablespoons) nutritional yeast
- salt & pepper, to taste
Instructions
Step 1: Following the package directions, cook the pasta. Set aside around a cup of pasta water before draining.
Step 2: Add the oil and vegan butter to a pan over medium-high heat. Once the butter has melted, add the shallots and sun-dried tomatoes to the pan and cook until the shallots are translucent. Then, add the garlic and cook for another 30 seconds.
Step 3: To the pan, add the smoked paprika, red pepper flakes, Italian seasoning, salt, and pepper. Stir well, then add the all-purpose flour. Continue to cook for an additional 2 to 3 minutes. Now, add the non-dairy milk and veggie broth. Stir again to mix. Into the sauce, stir the miso paste until blended. Cook the sauce until it begins to thicken. Sprinkle the sauce with nutritional yeast. Adjust the heat to low, then add the chopped kale and stir. If the sauce turned out too thick, add about half of the reserved pasta water and stir to thin the sauce out.
Step 4: Lastly, toss the cooked pasta into the sauce.
