Creamy sun dried tomato pasta
Ingredients
- 220g farfalle
- Mushrooms
- 1 cup veggie stock
- ¼ tsp sage
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp thyme
- 6 cloves garlic
- ¼ tsp black pepper
- ½ tsp smoked paprika
- 1 ½ cup cashew milk
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp oregano
- 12 tsp thyme
- 1 tbsp extra virgin olive oil
- ¼ cup chopped sun dried tomato
- 130g baby spinach
- 2 tbsp nooch
- Fresh basil for garnish
Steps
- 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, nooch or vegan parmesan and bring to a boil. Taste and adjust salt, flavour (add more Italian herbs if needed).
- Add some lemon zest or more nooch/vegan parmesan. Fold in the cooked pasta and toss to coat. Take off heat, cover and let sit for minute. Garnish with fresh herbs, Serve with garlic bread.