This rich and creamy vegan Sun dried tomato pasta A quick and easy weeknight recipe the whole family will love! And it takes less than 20 minutes to cook!
I love pasta, and the creamier, the better. This sun-dried tomato pasta recipe is super easy, and only takes about 20 minutes from start to finish. This vegan sun-dried tomato pasta recipe features whole-grain rigatoni, sun-dried tomatoes, shallots, garlic, spinach, and fresh basil in a creamy nut-free sauce.
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Whole grain pasta
Despite its bad reputation, whole grain pasta possesses high nutritional content.
Whole grain pasta Generally high in fiber, manganese, selenium, copper and phosphorus.
Whole grain pasta is lower in calories and higher in fiber and certain micronutrients than refined pasta.
fiber Moves undigested through the gastrointestinal tract and helps increase fullness. For this reason, whole grain pasta may be more effective than refined pasta in reducing appetite and hunger.
Sun-dried tomato pasta ingredients
- Whole grain rigatoni: Whole grain rigatoni is made from unrefined wheat flour and contains iron, magnesium and zinc. A 2-ounce serving of whole wheat pasta contains 180 calories, 39 grams of carbohydrates, 8 grams of protein and 7 grams of fiber.
- Sun dried tomatoes: I use dehydrated sun dried tomatoes, not in oil.
- Garlic: I prefer fresh garlic cloves for the best flavor.
- Vegetable Broth: Vegetable broth makes cream sauce; It has immense flavor when combined with other ingredients.
- Shallots: Shallots have a subtle and sweet flavor with a hint of sharpness, while onions bring a more intense heat.
- Italian Spices: Italian seasoning typically includes basil, oregano, and rosemary in the herb blend.
- Stay red chilies: Crushed red pepper or red pepper flakes is a spice or condiment consisting of dried and crushed (as opposed to ground) red pepper. Although it is a spicy ingredient, it enhances the flavor of the sauce and is not spicy. However, if you are sensitive to spices, add a small amount, taste and adjust for personal preference.
- Spinach: I used organic baby spinach. Spinach is on the Dirty Dozen listSo I always buy organic.
- Job: I used oat flour as a thickener for the creamy sauce.
- Barley milk: I chose unsweetened, unflavored oat milk because oat milk is naturally creamy.
- Nutrition Facts: Nutritional yeast is used as a secondary thickener and to give the sauce a cheesy, savory flavor.
- Mint: I used fresh basil added at the end before serving.
Substitute sun-dried tomatoes for pasta ingredients
- Choose any whole-grain noodle shape. Or use gluten-free noodles for a gluten-free option.
- Use fire-roasted canned tomatoes or roasted red peppers instead of sun-dried tomatoes.
- A clove of garlic is equal to about ⅛ of a teaspoon of garlic powder.
- Replace vegetable broth with Yondu mixed with water
- Try leeks or yellow onions instead of shallots.
- Substitute collard greens, kale or escarole for spinach.
- Make Italian seasoning by combining basil, oregano, and rosemary. Or choose your favorite spice mix.
- Red pepper is an excellent substitute for red pepper flakes. Or, if you don’t like spicy, omit this ingredient.
- Any flour works well with this recipe.
- Any unsweetened, unflavored plant milk works well.
- Miso paste or soy sauce often provides the same umami flavor as nutritional yeast.
- One tablespoon of fresh herbs is roughly equivalent to one teaspoon of dried herbs. So, for example, if a recipe calls for one tablespoon of fresh basil, you only need one teaspoon of dried basil (or other herbs!).
How to Make Sun-Dried Tomato Pasta
Since I used dehydrated sun-dried tomatoes, I chopped them dry and rehydrated them in boiling water to soften them. This process only takes a few minutes, but it helps ensure the tomatoes are fully cooked along with the other pasta ingredients.
Once the sun-dried tomatoes are rehydrated, drain them, add them to a pan and sauté them with the garlic and shallots.
In a separate pan, cook pasta according to package directions. Drain in a colander and set aside.
Meanwhile, combine the plant milk, flour and nutritional yeast and blend in a high-speed blender. Set aside.
Add the vegetable stock and stir to remove the cooked beets and shallots, garlic and sun-dried tomato pieces.
When the sauce thickens, add the raw spinach. As the spinach wilts, it becomes a part of the sauce.
Finally, add the cooked pasta and stir in the fresh chopped basil. and stir to combine.
Serving advice
- Add additional vegetables of choice.
- I served it with vegan garlic bread made with sourdough bread I bought from Costco.
- Garnish with additional fresh basil or add parsley for a secondary fresh flavor.
- If you want a little spice, sprinkle with extra red pepper flakes.
- Whenever I make pasta, I always serve it with a big green salad. I suggest mango salad, Italian chopped salad or chopped kale salad.
Recipe FAQs
Sun-dried tomatoes are Rich in vitamins, minerals and antioxidants. Additionally, they have an exceptionally high concentration of lycopene, a powerful antioxidant. There is much interest in the potential benefits of lycopene as an antioxidant. Some preliminary research shows that it may help protect your skin from the sun.
If the tomatoes are dried and not packed in oil, we want to chop them up, soak them in hot water or wine, and then discard them before using..
Incorporating sun-dried tomatoes into any meal is a smart way to stay healthy! These little gems are packed with nutrients and antioxidants (including lycopene) that reduce the risk of certain cancers, neutralize free radicals, and Reduce inflammation.
advice
- If using dehydrated sun-dried tomatoes (not packed in oil), soak them in hot water before adding them to the pan. I recommend chopping them first, then adding the ham to the boiling water. Let sit for 5 minutes before draining.
- Always salt water before cooking pasta.
- Bring the water to a steady boil before adding the dry pasta.
- Start by rehydrating the sun-dried tomatoes and cook the pasta while sauteing the garlic and shallots.
- Drain the tomatoes in a colander before adding to the shallots and garlic.
- Consider topping with vegan Parmesan cheese as an added cheesy garnish.
- Pasta will stay fresh in the refrigerator for up to 5 days.
- Place the pasta in a microwave and use the ‘Reheat’ option to reheat the pasta. If the pasta looks dry, add a small amount of vegetable stock.
This vegan sun-dried tomato pasta recipe is delicious and delicious. Enjoy this quick and easy recipe in 20 minutes this week.
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📖 Recipe
Sun dried tomato pasta
This rich and creamy vegan Sun dried tomato pasta A quick and easy weeknight recipe the whole family will love! And it takes less than 20 minutes to cook!
instructions
Chop the dehydrated sun-dried tomatoes.
Boil 2 cups of water in a microwave in a measuring cup.
Add the chopped sun-dried tomatoes and place the sun-dried tomatoes in the boiling water and let them soften for 5 minutes.
Drain the tomatoes in a colander and set aside.
Cook pasta according to package directions.
While the pasta is cooking, sauté the garlic, shallots and soft sun-dried tomatoes in a pan until the shallots are translucent.
Add the vegetable broth to the skillet and bring it to a boil.
Combine plant milk, nutritional yeast and flour in a blender. Blend until smooth.
Add the Italian seasoning, red pepper flakes and plant milk mixture to the skillet.
Stir to combine. Reduce heat to simmer and stir.
The sauce will thicken as it heats.
Add the spinach and stir until it wilts.
Now, add the cooked pasta; Stir to combine.
Add fresh basil and stir.
Serve in bowls with crusty bread, extra basil, red pepper flakes and vegan Parmesan cheese.
Comment
- If using dehydrated sun-dried tomatoes (not packed in oil), soak them in hot water before adding them to the pan. I recommend chopping them first, then adding the ham to the boiling water. Let sit for 5 minutes before draining.
- Always salt water before cooking pasta.
- Bring the water to a steady boil before adding the dry pasta.
- Start by rehydrating the sun-dried tomatoes and cook the pasta while sauteing the garlic and shallots.
- Drain the tomatoes in a colander before adding to the shallots and garlic.
- Consider topping with vegan Parmesan cheese as an added cheesy garnish.
- Pasta will stay fresh in the refrigerator for up to 5 days.
- Place the pasta in a microwave and use the ‘Reheat’ option to reheat the pasta. If the pasta looks dry, add a small amount of vegetable stock.
nutrition
Worship: 6gCalories: 57kcalSugars: 8gProtein: 4gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fats: 1gMonounsaturated fats: 1gSodium: 320mgPotassium: 195mgFiber: 2gSugar: 1gVitamin A: 1565IUVitamin C: 5mgCalcium: 134mgIron: 1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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