Creamy Sun Dried Tomato Pasta with Garlic Soy curl

Step 1

Heat the water or broth until just about boiling. Combine the soy curls with boiling broth, garlic powder, poultry seasoning in bowl. (Or soak in hot chikin flavored broth). Let sit for 10 mins, stir once or twice in between. You can also use other chikin subs, seitan. If using mushrooms or pressed tofu, skip this step.

Step 2

Heat oil in a large skillet over medium heat. Squeeze the soy curls to remove excess water and add to the skillet. Cook to brown some edges (3 to 5 mins, longer with mushrooms).

Step 3

Add garlic, black pepper and mix in. Add poultry seasoning and smoked paprika. Add other veggies if using and cook for 2 mins.  (red bell pepper or zucchini work well).

Step 4

Add cashew milk, salt, garlic, onion powder, oregano, thyme and mix well. Bring to a boil.

Step 5

Add the sun dried tomato, spinach, nutritional yeast or vegan parm and bring to a boil. Taste and adjust salt, flavor (add more italian herbs if neeses). Add some lemon zest or more nutritional yeast/vegan parm  Fold in the cooked pasta and toss to coat. Take of heat, cover and let sit for minute. Garnish with fresh herbs, Serve with garlic bread.