Sun-Dried Tomato Vegan Pasta

$To make this sun-dried tomato vegan pasta, gather these simple ingredients: - 12 oz pasta (your choice: penne, fusilli, or spaghetti) - 1 cup sun-dried tomatoes (packed in oil, drained and finely chopped) - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (15 oz) organic chickpeas, rinsed and drained - 1 cup fresh spinach, roughly chopped - 1/2 cup almond milk (or any plant-based milk of your choice) - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and black pepper, to taste - Fresh basil leaves, for garnish - Nutritional yeast (optional, for a cheesy flavor) I love using different pasta shapes for this dish. Here are my top picks: - Penne: Its ridges hold the sauce well. - Fusilli: The spirals catch bits of sun-dried tomatoes. - Spaghetti: Classic choice that complements the creamy sauce. Feel free to choose any pasta you like. Just cook it until al dente for the best texture! If you have specific dietary needs, here are some easy swaps: - Gluten-Free: Use gluten-free pasta made from rice or quinoa. - Nut-Free: Substitute almond milk with oat milk or soy milk. - Legume-Free: Swap chickpeas with cooked quinoa or lentils for protein. These changes keep the dish delicious while meeting your needs. Enjoy making this sun-dried tomato vegan pasta your own! Start by boiling a large pot of salted water. Once the water is boiling, add 12 oz of your chosen pasta. I love penne or fusilli for this dish. Cook the pasta according to the package instructions until it is al dente. Before you drain the pasta, save 1 cup of the cooking water. This water is full of flavor and will help your sauce later. After saving the water, drain the pasta and set it aside in a large mixing bowl. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté it for about 3-4 minutes. You want the onion to become soft and translucent. Stir it often so it doesn’t stick to the pan. Next, add 3 cloves of minced garlic. Cook the garlic for another minute. Watch carefully! You don’t want to burn it, as burnt garlic can taste bitter and ruin your dish. Now it’s time to build the sauce. Mix in 1 cup of finely chopped sun-dried tomatoes and 1 can of rinsed chickpeas. Stir and cook this mixture for about 2-3 minutes until everything is heated through. Then, pour in 1/2 cup of almond milk while stirring. This will create a creamy base. Add in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, salt, and black pepper. Let the sauce simmer on low heat for about 5 minutes. Stir it occasionally to blend the flavors well. Finally, add the cooked pasta to the skillet. Toss everything together until the pasta is well coated. If the sauce is too thick, add some of that reserved pasta water until you reach the right consistency. Gently fold in 1 cup of roughly chopped spinach and let it cook for another 2 minutes. The spinach will wilt and add a nice color to your dish. Garlic adds great flavor, but it burns easily. To avoid burning garlic, follow these steps: - Heat oil first: Always heat oil before adding garlic. This helps cook the garlic evenly. - Watch the heat: Keep your skillet on medium heat. High heat can burn garlic fast. - Add garlic last: Sauté onions first. Then add garlic and cook for only a minute. This keeps it fragrant and tasty. The sauce should coat the pasta without being too thick or too thin. Here’s how to get it just right: - Use pasta water: Reserve some pasta cooking water before draining. This starchy water helps thicken your sauce. - Add milk slowly: Pour in almond milk gradually while stirring. This helps you control the thickness. - Simmer gently: Let the sauce simmer on low heat. Stir often to blend flavors and adjust thickness. A simple garnish can make your dish look gourmet. Try these ideas: - Fresh basil leaves: Sprinkle torn basil over the pasta for a fresh look and taste. - Nutritional yeast: Add a sprinkle for a cheesy flavor and a nice visual touch. - Olive oil drizzle: A light drizzle of olive oil adds shine and richness. - Chili flakes: For a bit of heat, sprinkle chili flakes on top. They add color and flavor. {{image_4}} You can switch out chickpeas for tofu or tempeh. Tofu adds a soft texture, while tempeh provides a nutty crunch. To use tofu, press it to remove extra water. Dice it into cubes and sauté until golden. For tempeh, slice it thin and cook until crisp. Both options boost protein and flavor in your dish. Adding more veggies makes this pasta even better. Try bell peppers, zucchini, or mushrooms. Chop them and sauté them with the onions. You can also add broccoli or kale for a green boost. These veggies not only add nutrients but also enhance the dish's color and texture. If you need gluten-free pasta, there are many options. Brown rice or chickpea pasta works well. You can also try quinoa pasta for a nutty flavor. Cook these alternatives like regular pasta, but check the package for the right time. This way, everyone can enjoy the sun-dried tomato vegan pasta. To keep your sun-dried tomato vegan pasta fresh, store it in an airtight container. Allow the pasta to cool completely before sealing it. This helps prevent moisture buildup. Place the container in the fridge. Leftovers stay good for about 3 to 4 days. When you're ready to enjoy the leftovers, reheat the pasta gently. You can use a skillet over low heat. Add a splash of water or almond milk to keep it moist. Stir occasionally until it’s heated through. If you're in a hurry, use the microwave. Cover the container loosely and heat in short bursts, stirring in between. For longer storage, you can freeze the pasta. First, let it cool completely. Then, portion it into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. Label the bags with the date. You can freeze it for up to 3 months. To reheat, thaw overnight in the fridge, then follow the reheating steps above. Yes, you can use fresh sun-dried tomatoes. They will add a fresh flavor. You should chop them finely. Soak them in warm water for about 30 minutes. This will help soften them. Then, you can use them in the recipe. The taste will be different but still delicious. This recipe is not nut-free because it uses almond milk. You can easily make it nut-free. Just swap almond milk for any other plant-based milk. Soy milk or oat milk works great. Check the labels to ensure they are nut-free. This way, you can enjoy the dish without worry. If you don’t have nutritional yeast, don’t fret! You can use vegan parmesan cheese as a substitute. Another option is to blend seeds, like sunflower seeds, with garlic powder and salt. This will give you a similar flavor. You can also skip it altogether if you prefer. The dish will still taste great! This blog post covered all you need for a tasty pasta dish. We explored ingredients, cooking steps, and tips for flavor. Variations let you customize for your diet and tastes. You can store leftovers and freeze extras easily. I hope you feel ready to cook your own delicious pasta meal. Enjoy experimenting with different flavors and ingredients to make it your own!$

Sun-Dried Tomato Vegan Pasta

Discover the delicious Sun-Dried Tomato Delight Pasta that will elevate your weeknight dinners! This quick and easy recipe brings together sun-dried tomatoes, chickpeas, and fresh spinach in a creamy sauce that's bursting with flavor. Perfect for any pasta lover looking for a healthy twist! Click to explore this delightful recipe and impress your family and friends with a meal that’s as simple as it is scrumptious.

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Ingredients

12 oz pasta (your choice: penne, fusilli, or spaghetti)

1 cup sun-dried tomatoes (packed in oil, drained and finely chopped)

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) organic chickpeas, rinsed and drained

1 cup fresh spinach, roughly chopped

1/2 cup almond milk (or any plant-based milk of your choice)

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and black pepper, to taste

Fresh basil leaves, for garnish

Nutritional yeast (optional, for a cheesy flavor)

Instructions

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add your chosen pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta cooking water, then drain and set the pasta aside in a large mixing bowl.

Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté for approximately 3-4 minutes until it is soft and translucent, stirring occasionally to prevent sticking.

Add Garlic: Incorporate the minced garlic into the skillet, cooking for another minute until it becomes fragrant. Be vigilant to avoid burning the garlic, as it can develop a bitter flavor.

Incorporate Sun-Dried Tomatoes and Chickpeas: Mix in the chopped sun-dried tomatoes and rinsed chickpeas. Stir and cook for about 2-3 minutes until heated through and well-combined with the other ingredients.

Make the Sauce: Gradually pour in the almond milk while stirring constantly. Then, add the dried basil, oregano, salt, and black pepper. Allow the sauce to simmer gently for about 5 minutes on low heat, stirring occasionally to ensure the flavors meld beautifully.

Combine Pasta and Sauce: Introduce the cooked pasta to the skillet, tossing thoroughly to ensure the pasta is evenly coated in the creamy sauce. If the sauce appears too thick for your liking, gradually add the reserved pasta water until you achieve your desired consistency.

Add Spinach: Gently fold the chopped spinach into the pasta mixture, cooking for an additional 2 minutes until the spinach is wilted and vibrant. Taste and adjust the seasoning if necessary.

Serve: Transfer the pasta to serving plates, sprinkling with nutritional yeast for a cheesy twist if desired. Garnish each plate with fresh basil leaves for a burst of freshness and color that elevates the dish.

Prep Time: 10 min | Total Time: 25 min | Servings: 4

- Presentation Tips: For an elegant touch, serve the pasta in shallow bowls with a drizzle of olive oil over the top and a sprinkle of chili flakes for some heat.