Creamy Sun Dried Tomato Pasta with Garlic Soy curl
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
454 kcal
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Course
Main Course
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Cuisine
Italian, gluten-free
Creamy Sun Dried Tomato Pasta with Garlic Soy curl
Description
Creamy Sun Dried Tomato Pasta with Garlic Soy curl is built on a dairy-free cashew milk cream sauce enriched with herbs and spices such as garlic powder, onion powder, oregano, smoked paprika, and poultry seasoning. The soy curls are soaked in flavored broth and spices to rehydrate and absorb savory notes, then browned with garlic and seasonings to develop texture and a roasted aroma.
The cooked pasta is combined with the sauce, sun dried tomatoes, baby spinach, and nutritional yeast or vegan parmesan for depth of flavor and creaminess. The sauce base is gently brought to a boil, then finished with fresh herbs like thyme or basil to brighten the dish.
This recipe works well as a comforting, flavorful vegan pasta entrée, where the soy curls provide a chewy protein substitute and the creamy sauce balances richness with herbaceous accents. It also lends itself to substitution with seitan, mushrooms, or other plant-based alternatives.
Gluten-free and soy-free variations can be made by swapping gluten-free pasta or alternative proteins. Nut-free options include using nut-free non-dairy cream or a blended seed-based cream. This flexibility makes it adaptable for various dietary needs.
Ingredients
- 7 to 8 oz farfalle pasta cooked according to package instructions, or fettuccine or other pasta
- 3 oz soy curls , or other chickin substitutes or use mushrooms for soyfree
- 1/2 cup vegetable broth or vegan chicken flavored broth
- 3/4 tsp poultry seasoning , or 1/4 tsp each of sage, onion powder, garlic powder, thyme,
- 2 tsp neutral cooking oil generic cooking oil
- 4 cloves garlic finely chopped
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp poultry seasoning , optional
- 1.5 cup cashew milk (1/3 cup cashews blended with 1.25 cups of water), Use 2 cups for saucier(1/2 cup cashews + 1.5 cups water)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano thyme or 1 tsp italian blend
- 1 tbsp extra virgin olive oil
- 1/4 cup sun dried tomato chopped, or more
- 3 to 5 oz baby spinach or chopped spinach
- 2 tbsp nutritional yeast or 2-3 tbsp vegan parmesan
- thyme fresh, or basil for garnish
Instructions
- 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.
- 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).
- 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).
- Add cashew milk, salt, garlic, onion powder, oregano, thyme and mix well. Bring to a boil.
- 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.
Notes
- For gluten-free, use gluten-free pasta.
- To avoid soy, replace soy curls with seitan, mushrooms, or other alternatives.
- For nut-free, substitute cashew milk with seed-based cream made from pumpkin seeds blended with flour and water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 454mg | 19% |
| Potassium | 628mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 37mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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