Vegan Sun Dried Tomato Cream Pasta

The Curious Chickpea
Prep Time: 10 minutes
Cook Time: 10 minutes

Servings 4 servings
Recipe Ingredients:
  • 8 ounces pasta
  • 2 tbsp vegan butter
  • 1 cup finely diced yellow onion
  • 2-4 cloves garlic minced
  • 1/4 tsp crushed red pepper flakes plus more to taste
  • 2 tbsp flour all-purpose or gluten-free
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/3 cup oil-packed sun dried tomatoes chopped
  • 2 cups Pacific Foods Unsweetened Hemp Original Plant-Based Beverage
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh basil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • Cook pasta according to package directions, cooking 1 minute shy of perfectly done.
  • Melt the vegan butter in a large pan over medium heat and add the onion. Cook for 4-5 minutes or until the onion has softened.
  • Add the garlic and crushed red pepper and cook for 30-60 seconds until a shade darker.
  • Stir in the flour, paprika, oregano, and 1/2 teaspoon of salt (or to taste) and let cook until the flour smells slightly toasted, about 1 minute.
  • Stream in the Unsweetened Hemp Beverage while stirring, then mix in the sun dried tomatoes and nutritional yeast (or vegan parmesan).
  • Bring the sauce to a simmer, then turn the heat down to low and let simmer until thickened, about 3 minutes.
  • Add the pasta and let cook for the final minute. Salt and pepper to taste. Top with basil and add vegan parmesan to serve (optional).