Vegan Creamy Sun-dried Tomato Pasta made with a non-dairy sun-dried tomato cream sauce, kale, and al dente pasta! With a hint of spice, this easy dinner will be come a weeknight dinner favourite.
Course Main Course
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 3servings
Author Two Market Girls
Ingredients
250gbow tie pastauncooked
30mL(2 tbsp) oil(from sun-dried tomatoes)
28g(2 tbsp) vegan butter
46g(2) shallotssliced
150g(2 cups) sun-dried tomatoes in oilsliced
38g(4 cloves) garlicminced
1g(½ tsp) smoked paprika
1g(1 tsp) red pepper flakes
1g(1 tsp) Italian seasoning
salt & pepperto taste
15g(2 tbsp) all purpose flour
240mL(1 cup) non-dairy milk
240mL(1 cup) veggie broth
18g(1 tbsp) miso paste
11g(3 tbsp) nutritional yeast
100g(3 cups) kale, chopped
Instructions
Cook pasta according to package instructions. Before draining, reserve some of the pasta water (about 1 cup) aside for later in the recipe.
To a pan over medium-high heat, add oil and vegan butter. Once heated, add shallots and sun-dried tomatoes. Cook until shallots are translucent. Add garlic and cook for an addition 30 seconds.
Add smoked paprika, red pepper flakes, Italian seasoning, salt, and pepper. Stir to combine. Add all-purpose flour and cook for 2-3 minutes. Add in non-dairy milk and veggie broth and stir until combined. Dissolve the miso paste into the sauce and stir. Cook until it starts to thicken. Sprinkle in nutritional yeast. Turn the heat to low and stir in the chopped kale. Stir in about half the pasta water, add more if the sauce needs thinning.
Add the cooked pasta to the sauce and toss to combine.