This post contains affiliate links. Please see our disclosure policy.
Creamy Sun Dried Tomato Pasta with Garlic Soy curls. 20 Gm of Protein. Vegan Tuscan Garlic “Chicken” And pasta. Vegan Recipe Can be Soyfree with Mushrooms or Seitan. 30 Mins. Gluten-free and nutfree option Jump to Recipe
This Luscious 30 Minute pasta is a vegan version of a dish I used to get in some restaurant more than a decade ago. Wow that was specific 😉 Anywho, the Creamy garlicky sauce with sun dried tomato some grilled chickin gets a vegan makeover! The Soy curls and soaked in garlic veggie broth, then toasted with more garlic and freshly ground black pepper. Then added to the cream base. Sun dried tomato, herbs, fresh thyme, pasta such as farfalle or fettuccine. Bliss.
This sauce and pasta are flexible to taste and ingredients. Use gluten-free pasta if needed, some nutfree non dairy cream for no nuts and use seitan, tofu or mushrooms to sub soy curls.
Easy, Quick and Delicious! Lets make this Luscious Meal.
More Pasta Dishes from the blog
- Garlic Pasta with Cajun Cauliflower – super popular
- Rose Sauce Farfalle – so Creamy!
- Lentil Bolognese with Spaghetti.– Hearty
- Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz, baked over pasta
- Chickpea Chorizo, Quinoa shells in tomato sauce. GF – So Meaty.
Creamy Sun Dried Tomato Pasta with Garlic Soy curl
Ingredients
- 7 to 8 oz farfalle or fettuccine other pasta, , cooked according to package instructions
- 3 oz soy curls, , or other chickin substitutes or use mushrooms for soyfree
- 1/2 cup veggie broth or vegan chikin flavored broth
- 3/4 tsp poultry seasoning, , or 1/4 tsp each of sage, onion powder, garlic powder, thyme,
- 2 tsp oil
- 4 cloves of 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 each of oregano, ,thyme or 1 tsp italian blend
- 1 tbsp extra virgin olive oil
- 1/4 cup or more chopped sun dried tomato
- 3 to 5 oz baby spinach, or chopped spinach
- 2 tbsp nutritional yeast or 2-3 tbsp vegan parm
- fresh thyme 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious but, DANG, 67 grams of carbs for 1 serving? Boy Howdy, indeed!
🙂
Absolutely delicious and definitely a recipe that I will make again. The combination of smoked paprika, the various herbs and the cashew nut cream worked so well. Loved it!
Yay- glad you loved it
So easy to make, so delicious to taste 😋
Awesome Maya, thanks
This was delicious. Boyfriend didn’t notice it was vegan. 🙂 I put in zucchini and eggplant for extra veggies.
Nice
This was delicious!
Thanks!
I made this the other day and it was really tasty! I normally only make red sauce type pasta since being vegan, because it’s been the most simple for me. But I loved alfredo and other creamy sauces before becoming vegan. This was so yummy! It was almost mac and cheese-ish to me, because I actually used macaroni noodles since I had them on hand. It was like grown up mac and cheese, kind of. My husband and I ate the whole thing in one day! So yummy and satisfying! I only gave 4 stars because it wasn’t like blow my socks off, but was definitely very easy, simple, delish, and a nice variety from our normal cooking. Thanks for another great recipe!
I just made this for dinner and loved it! I used the recommended mushrooms instead of soy curls and they work really well. I love the unique flavors that come together in this recipe. I don’t usually use poultry seasoning except for Thanksgiving and it added such a nice deep flavor. I can’t wait to have the leftovers tomorrow and I will definitely save this recipe to make again 🙂 Thanks!
that’s great! I”m glad that you enjoyed it
I LOVED IT once I added a 1/4 red wine vinegar and three TBS of lemon juice and red pepper flakes. Mouth watering!! Also had to substitute soy curls, couldn’t find them anywhere 🙁
This was absolutely delicious. I made it with crusty roasted garlic bread. Yum!
I have heard that different store-bought broths can add different flavors. Which specific brand did you use in this recipe (or did you make your own)?
I usually use water as many broths are too salty for me. Or a mushroom broth(I use a mix mushroom powder from world spice.com mixed with water)