Creamy Vegan Sun-Dried Tomato Pasta 🌱 20 Minute Dinner Recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Press the water out of the tofu using a clean cloth and a heavy book for about 10 minutes.

Cut the pressed tofu into uniform pieces.

Use the oil from the sun-dried tomatoes jar instead of olive oil to cook the tofu.

Add a seasoning blend with garlic, onion, dried herbs, red pepper flakes, and black pepper to the tofu.

Sprinkle paprika on the tofu and let it sit undisturbed in the pan for 1-2 minutes to brown.

Optionally toss the tofu with cornstarch for a crispier exterior before cooking.

Sprinkle nutritional yeast on the cooked tofu and set it aside in a bowl.

In the same pan, sauté chopped onions until translucent, scraping the crispy bits from the bottom.

Add minced garlic and deglaze the pan with dry white wine, cooking until reduced by half.

Add chopped kale to the pan and cook until wilted.

Add sun-dried tomatoes to the pan and mix well.

Boil water using an electric kettle for the pasta, then add the pasta to the boiling water and cook until al dente.

Soak raw cashews in boiling water to soften them.

Blend softened cashews with dijon mustard, seasoning blend, and oat milk until creamy.

Add half a cup of starchy pasta water to the cashew sauce and mix well.

Drain the pasta and add it back to the pan with the kale and sun-dried tomatoes.

Pour half of the cashew cream sauce over the pasta and mix until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens