Description
Healthy, flavorful, and satisfying, this oil free Vegan Sun-Dried Tomato Parmesan Pasta is a fun and fancy twist on your traditional tomato sauce.
Ingredients
Scale
Base Ingredients:
- ¾ cup sundried tomatoes *
- 1 ¼ cup boiling water
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 – [ 8 oz. can ] tomato sauce
- 2 Tablespoons cashew butter *
- ½ cup low-sodium vegetable broth *
- 2 Tablespoons nutritional yeast
- 1 Tablespoon Vegan Parmesan Cheese *
- Pinch baking soda *
Herb/Spice Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon dried basil
- ½ to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 12 to 14 oz. linguini *
Optional Ingredients:
- 2 to 3 cups zucchini zoodles *
Toppings:
- 1 to 2 Tablespoons Vegan Parmesan Cheese
Optional Toppings:
- Freshly chopped basil or parsley
Instructions
- Place the sundried tomatoes (see notes) into a small bowl, cover with 1 ¼ cups of boiling water. Steep for 10 minutes.
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the linguini (or noodles of choice). Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside until Step 9. If the pasta gets sticky while waiting, simply rinse with cold water to loosen it up again.
- Place all the Herb/Spice Ingredients into a bowl, whisk, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the onions, sauté over medium-high heat until the onions are soft, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic to the skillet, sauté for 1 minute.
- Next strain the steeped sun-dried tomato water directly into the skillet. In other words, you are placing the steeped tomato water into the skillet, but not the steeped tomato pieces just yet. Place the steeped sundried tomatoes onto a cutting board and chop into small pieces, then place in the skillet.
- Add all the remaining Base Ingredients (except the baking soda) and the Herb/Spice Mix into the skillet. Mix well to dissolve the cashew butter into the liquids, heat to a rolling boiling, then immediately reduce to a simmer.
- Add the baking soda, stir well for a minute.
- If adding the zucchini zoodles, add at this time and mix well to evenly distribute and coat the zoodles. Simmer for several minutes to ensure the zoodles has been thoroughly heated through, then stir in the cooked linguini pasta. Stir well to coat the linguini and to heat through.
- Remove from the stove, top with Vegan Parmesan Cheese and serve topped with freshly chopped basil or parsley.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4