top of page
Search
  • Writer's pictureCheryl Ferguson

Sun-Dried Tomato Pasta

This recipe comes to us from one of the leaders in the industry in Vegan Cooking - Angela Liddon. Angela is the author of the world-famous "Oh She Glows" Cookbooks; the recipe today is from "Oh She Glows Every Day".


This book is a bounty of delicious and accessible vegan recipes and is a beautiful sequel to the original "Oh She Glows".


I chose the Sun-Dried Tomato Pasta for today because it simply looks and sounds wonderful and provides a bit of a throw-back to the days of eating cream-sauce pasta.


Ingredients:


Cashew Cream:

1/2 cup raw cashews

1/2 cup plus one tbsp water

2-3 garlic cloves

1/3 cup sun dried tomatoes packed in oil (drained)

2 tbsp juice from fresh-squeezed lemon

1/2 tsp sea salt

olive oil as needed


As all cashew creams, the cashews need to be soaked either overnight in room temperature water, or for an hour after boiling water has been poured over them. I never have enough foresight to soak overnight, so the boiling water is always my choice, and has never failed me! These ingredients blend up easily in a high-speed blender. (I used a jar of julienned sun-dried tomatoes and the blending was even better than with whole tomatoes).


Rest of ingredients:

16 oz dry pasta (penne or fusilli or whatever you have)

5 oz baby spinach

2/3 cup sun dried tomatoes packed in oil (drained) (this was the rest of the jar for me)

3/4 cup chopped fresh basil leaves

zest of one lemon

1-2 tsp white wine vinegar

Red pepper flakes

Herbamare or sea salt to taste

Ground black papper

Garnish:

Sliced Cherry Tomatoes

Basil


This comes together so easily, especially considering the great flavors produced in the end! Boil the pasta, and then when it is done, you drain your pasta in a colander that already has the raw spinach nestled inside - a brilliant hack from Angela Liddon for wilting spinach for pasta dishes! After the pasta and spinach are drained (this took longer than I expected!), put both back into the cooking pot, and then add sun-dried tomatoes, basil and cashew cream. Last, add lemon zest, vinegar, red pepper, Herbamare and pepper. Garnish if you like!



Vegan Review: ⭐⭐⭐⭐⭐ This is SO DELICIOUS! Honestly, I would have loved this even if it was back in the dairy-eating days. The flavors are just fabulous! The sun-dried tomatoes add a great depth to the dish and the cashew cream is perfectly balanced.


Simplicity: ⭐⭐⭐⭐⭐ Other than the possibility that people may not regularly stock sun-dried tomatoes packed in oil or cashews in their pantries, I think most people would find this really simple and satisfying to cook.


Carnivore Review: ⭐⭐⭐⭐ "Wow - that's actually really good."


Kids' Review: ⭐⭐⭐⭐ "I really like that, Mom!"


So, this is a winner all around. I would be proud to serve this for dinner with guests and yet it is simple enough to cook up for a regular Wednesday night. Highly recommended! (Don't even mention it's vegan).

15 views0 comments

Recent Posts

See All

Comentarios


Post: Blog2_Post
bottom of page