Vegan Creamy Spicy Sun-Dried Tomato Pasta

Creamy, garlicky, and just the right amount of spicy, this vegan sun-dried tomato pasta gets its velvety texture from blended white beans instead of cream. It’s cozy, high in plant-based protein, and weeknight-easy, but special enough to serve to someone you’re trying to impress.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Author: Kathy Patalsky

Equipment

1 pasta pot
1 skillet

Ingredients

Creamy White Sauce

3 tablespoon vegan butter
15 oz cannellini beans
2 tsp nutritional yeast
¼ teaspoon sea salt
1 tablespoon lemon juice
1 cup pasta water
4 tablespoon extra virgin olive oil
1 clove garlic
pinch black pepper

Other

1 lb pasta
1 handful basil leaves chopped
⅓ cup sun-dried tomatoes in oil
½ c crushed tomatoes optional
vegan Parmesan to serve, optional

Veggie Chicken

1 teaspoon olive oil
2-3 gardein chick'n tenders

Instructions

Bring a pot of salted water to a boil, add pasta. Cook until tender. While cooking, make the sauce.
Add all the white sauce ingredients to a blender and blend from low to high until smooth.
Drain pasta - reserve a cup of water just in case you want to thin your sauce further.
Warm skillet over low heat. Add a drizzle of olive oil.
Quick-thaw the vegan chicken strips by heating in microwave for 30 seconds. Slice them up. Add vegan chicken strips to skillet. Saute 1-2 minutes.
Add the cooked pasta and creamy sauce to the skillet. Add in the sun-dried tomatoes, basil and crushed tomatoes. Fold everything together. If you want a thinner sauce, add in some of that pasta water in small spoonfuls.
Simmer on low for 2-3 minutes to cook sauce into pasta. Turn off heat. Serve warm. Vegan Parm on top.

Notes

For a thicker sauce: add in 2-3 teaspoon flour before blending

For a thinner sauce: add more pasta water, unsweetened soy milk or olive oil

Nutrition Estimate