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VEGAN CREAMY SUN-DRIED TOMATO PASTA

by Rebecca November 9, 2021

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

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.

VEGAN CREAMY SUN-DRIED TOMATO PASTA

Rebecca 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… General Recipes VEGAN CREAMY SUN-DRIED TOMATO PASTA European Print This
Serves: 3 Prep Time: 10 mins Cooking Time: 30 mins 30 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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