Creamy Sun-dried Tomato Pasta
Creamy Sun-dried Tomato Pasta
This Pasta is packed with serious flavor! There are tangy Sun-dried Tomatoes, Fresh Basil, Salty Capers, Umami from Miso and a velvety texture from the Cashew Cream. What more could you want from a super easy to make dish that’s perfect for lunch or dinner. Oh it also goes great with added Vegan Chicken or Sausage!
Serves 4
Ingredients
1 lb (454 g) short Pasta ( I used Gigli Toscana)
8-10 (40-45 g) Sun-dried Tomatoes (from a bag not packed in oil) rehydrated and chopped
4 cloves Garlic minced
1 small Onion (100g) chopped
2 cups (60 g) Baby Spinach
1 cup (70 g) Raw Cashews soaked & rinsed
1/2 cup (118 ml) White Wine (use one you’d enjoy drinking)
1/2 cup (118 ml) Plant Milk ( I like Oat for its creaminess)
1/4 cup (59 ml) Water
1 1/2 Tbsp (22.5 g) Capers
2 Tbsp (30 g) Basil chopped plus additional fresh leaves for garnish
2 tsp (10 g) Miso Paste
1 Tbsp (15 g) Vegan Butter
2 tsp (10 ml) Avocado Oil
Salt & Pepper to taste
1/2 -1 cup (118 - 237 ml) reserved Pasta Water
Serve with Vegan Parmesan (I like Follow Your Heart & Violife brands)
Substitutions:
Swap out the Wine with Vegetable Broth.
Swap out the Cashews with 1/2 cup plant milk (the final result will be less creamy but still delicious!)
Note: rehydrate the Sun-dried Tomatoes in hot water for about 10 minutes. Remove from water and chop before using.
Directions
1. To make the cashew cream, soak the cashews in hot water for 30 minutes. Drain, rinse and blend them with the 1/2 cup of plant milk and 1/4 cup of water. Blend until completely smooth. Set aside.
2. Boil the pasta according to package directions. While it cooks prepare the sauce.
3. Add the butter and oil to a large skillet on medium high heat. Once the butter has melted, sauté the onion until it becomes translucent. About 5 minutes.
4. Add in the wine (or sub vegetable broth), miso paste, garlic, capers and sun-dried tomatoes and continue cooking for 3-5 minutes until the garlic becomes fragrant.
5. Add in the baby spinach and basil and mix well. Allow the spinach to begin to wilt before adding in the cashew cream and about 1/2 cup of the reserved pasta water.
6. Toss in the cooked pasta and mix well. Season with salt & pepper and add the remaining pasta water if sauce is too thick.
7. Serve with additional fresh basil and parmesan.
