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Creamy Sun Dried Tomato Pasta with Garlic Soy curl
4.9 from 96 votes

Creamy Sun Dried Tomato Pasta with Garlic Soy curl

This creamy pasta dish features farfalle tossed in a cashew milk-based sauce flavored with garlic, smoked paprika, and poultry seasoning, combined with rehydrated soy curls for protein. Sun dried tomatoes and spinach add texture and bright flavor, while nutritional yeast contributes a savory, cheesy note.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3
Calories: 454 kcal
Course: Main Course
Cuisine: Italian, gluten-free

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

    Cup of Yum
  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.
  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).
  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).
  4. Add cashew milk, salt, garlic, onion powder, oregano, thyme and mix well. Bring to a boil.
  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.

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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 454

% 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.