sundried tomato pasta

Indulge in this Sun-Dried Tomato Pasta recipe tonight. It&#39;s rich, creamy, hearty, and packed with protein. ​Vegan, Gluten-Free option, Oil-Free option.

Sun-Dried Tomato Pasta with Chickpeas

raw cashews, soaked

tomato paste

kosher salt (plus

water

dry pasta (gluten-free if necessary)

olive oil*

red pepper flakes (optional)

capers

cremini mushrooms (sliced)

garlic (minced)

sun-dried tomatoes

basil

chickpeas

baby spinach

Fresh basil (for garnish (optional))

Make the Cashew Cream: Add the soaked cashews to a high-speed blender along with the tomato paste, salt, and water. Blend on high for 30-45 seconds, until smooth. Set aside.

Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Once the pasta water begins to foam, reserve 1 cup of the pasta water and set aside. Drain the pasta once cooked, but do not rinse.

Sauté: Warm the oil in a large pan over medium heat. Add the red pepper flakes (if using) and capers and sauté for 1 to 2 minutes, until sizzling. Add the mushrooms to the pan and sauté for 5 to 7 minutes, stirring occasionally, until they have darkened and released most of their liquid.

Add Seasonings: Add the sun-dried tomatoes, garlic and basil to the pan and sauté for 2 minutes, until the garlic is fragrant.

Make it Saucy: Add the chickpeas the the blended cashew cream sauce to the pan and mix well. Bring the mixture to a simmer, then add in 1/2 cup (120 ml) of the reserved pasta water and stir well. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Final Touches: Add the spinach and drained pasta to the sauce and mix well, cooking until the spinach has wilted. If the sauce is to thick for your liking you can thin it out with the additional reserved pasta water.

Serve &amp; Store: Serve warm, topped with fresh basil or as desired. Leftovers will keep in the fridge for up to 5 days.

This simple tahini pasta is a nut free recipe that is ready in just 20 minutes! It&#039;s rich, creamy, vegan and delicious with fresh basil on top.

Sun-dried Tomato Tahini Pasta

pasta of choice (I used gluten free)

tahini (I highly recommend Soom Foods or the 365 brand from Whole Foods)

sundried tomatoes (packed in oil, not dried)

tbsp oil tomatoes

vegetable broth

garlic

onion

lemon juice (about 1 lemon)

salt

nutritional yeast

tsp red pepper flakes

black pepper

cook pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions.

chop onion

Roughly chop the onion and add to a pan with the oil.

saute

Saute for about 5 minutes, then add in the garlic and continue to saute, about 2-3 more minutes.

blend

Add the onion/garlic mixture to a blender with all remaining ingredients and blend until smooth.

add broth

Start with 2 cups of broth and add more as needed to reach your desired consistency, it will depend on the brand of tahini you used. It will also thicken when it heats up with the pasta, so keep that mind, you don&#39;t want it to start off too thick.

taste

Taste and adjust flavors as desired. Combine the sauce with the cooked pasta.

add veggies

You might have a bit of leftover sauce, depending on how saucy you like it (I always use it all), so it&#39;s perfect if you want to add any chicken or vegetables, or just save the extra sauce to use as a dip!

sauce

Stir to combine and let simmer for a few minutes to allow the flavors to blend. Garnish with fresh basil and red pepper flakes. Enjoy!

Made it and added a few ingredients. It was delicious! Will
Definitely make again 😊

Made this today (May2024)...
I tend not to measure, strictly, except for Tahini (used a little less ~1/2c), broth (used both cups plus some water), pasta (some Banza and some Barilla protein plus, 10 oz.), LOTS of vidalia onion... and I also added some strip cut chicken breast, cooked separately, added. 

I generally season less as my wife is a supertaster (I am not) so she prefers less. I found the flavors to be just terrific all together. I hadn't read the recipe so I bought sun-dried tomatoes not in oil - note to self! I will season it closer to the recipe next time and yes, there will be a next time! So even with my substitutions and variations, the recipe is robust; the nutty flavor, brightness of the tomato with the pasta and chicken, were so good together! 

I am thinking as I am still tasting it that I might try some chili powder or smoked paprika in a little bit of the leftovers just because I can't let well enough alone.

This is a great recipe! Very tasty and easy too! It made way more sauce than needed for the amount of pasta. That’s not a problem. I will have enough for a couple of meals. I will definitely be making it again!

it was alright. The tahini was too bitter and nutty, had to balance out with maple syrup. Tasted something near pepper-feta pastas, but far less flavourful

This was easy and fantastic.  I have used the left over sauce for all kinds of things.

I love this recipe but I think I added to much tahini bc the flavor was dominant so I put some chocolate cherry tomatoes from my garden in the oven on 450 with a drizzle of raw honey, salt and olive oil for 20 min and added to tone down tahini flavor. It was good! I will definitely measure more carefully next time.

Great recipe! Any tips for re-heating the next day? The texture of the sauce was more thick and clumpy rather than creamy after microwaving

So good! I added tofu and it was delicious!

This recipe is really good.  I’m just starting my vegan diet and have been struggling to find dishes that taste good.  This is a keeper.  Thank you!

Lovely recipe, and also not expensive. I added grilled zucchini which I marinared in lemon juice, olive oil and some chili flakes. And I added baby spinach. The recipe includes plenty of saus, I even have leftovers for the next day :)

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