CREAMY SUN DRIED TOMATO PASTA

Vegan

This easy pasta recipe features pasta and kale in a creamy but completely dairy-free sun dried tomato sauce.

CREAMY SUN DRIED TOMATO PASTA

Big on flavor and low on effort, you’ll love having this recipe in your back pocket for nights when you simplicity and comfort.
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Total Time 25 mins
Course Main Course
Servings 4

Ingredients
  

  • ½ cup raw cashews
  • 1.5 cups boiling water
  • 7.1 oz sun-dried tomatoes jar sun-dried tomatoes drained and chopped (1 cup)
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 7.5 cup gluten free bowtie pasta
  • 1 tbsp oil reserved from sun dried tomatoes or olive oil
  • 1 medium white onion diced (1 cup)
  • 3 cloves garlic finely minced or grated
  • 1 tsp chilli flakes
  • 1 tsp oregano dried
  • 2 cup kale tough stems removed and roughly chopped or torn
  • 2 cup pasta water
  • ¼ cup parsley or basil chopped (optional for serving)
  • salt and pepper to taste

Instructions
 

  • Soak the Cashews: Place raw cashews in a bowl, and cover with the boiling water. Let the cashews soak for 10 minutes. While you wait, start bringing a large pot of salted water to a boil on the stovetop and chopping up the kale.
  • Drain Sun Dried Tomatoes: Drain the sun dried tomatoes well, reserving some of the oil for cooking later.
  • Prepare the Cashew Cream: Add the cashews and water to a blender along with the lemon zest, lemon juice and half of the sun dried tomatoes. Blend until smooth and creamy.
  • Cook Pasta: Cook bowtie pasta al dente according to package instructions. Once cooked, reserve 2 cups of the pasta water before draining the pasta.
  • Cook Onion & Garlic: Once the pasta is cooking, heat 1 tbsp of the reserved tomato oil (or olive oil) over medium heat in a large pan. Add the onions and garlic and cook for 3-4 minutes until the onions are soft. You may want to add additional veggies such as zucchini, bell pepper, asparagus or broccoli. You may add them here or steam/roast them separately and mix them in at the end.
  • Add Herbs and Remaining Tomatoes: Add sun-dried tomatoes, chili flakes and oregano. Cook for an additional 2-3 minutes, stirring often.
  • Add Cashew Cream: Add the cashew cream, stir well and cook for another minute.
  • Add Pasta and Kale: Stir in the cooked pasta and kale.
  • Slowly Add Pasta Water: Slowly start adding the reserved pasta water, 1/4 cup at a time until you reach a smooth, thick and creamy consistency over 2-3 minutes. You may use the full 2 cups depending on the consistency you'd like.
  • Serve: Divide the pasta evenly between bowls and serve with chopped parsley or basil and freshly ground black pepper, if desired.
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