Empty My Fridge
Sun Dried Tomato Pasta
Ingredients
- Fettuccine pasta7–8 oz
- Soy curls3 oz
- Vegetable broth½ cups
- Poultry seasoning1 ¼ tsp
- Oil2 tsp
- Garlic4 cloves
- Black pepper¼ tsp
- Smoked paprika½ tsp
- Cashew milk1 ½ cups
- Salt½ tsp
- Garlic powder½ tsp
- Onion powder½ tsp
- Oregano½ tsp
- Extra virgin olive oil1 tbsp
- Sun dried tomato · chopped¼ cups
- Spinach3–5 oz
- Nutritional yeast2 tbsp
- Thyme
Instructions
- Heat the water or broth until nearly boiling. In a bowl, combine the soy curls with the boiling liquid, garlic powder and poultry seasoning, or soak them in hot chik'n-flavored broth. Let sit for 10 minutes, stirring once or twice.
- Heat the oil in a large skillet over medium heat. Squeeze the soy curls to remove excess liquid, add them to the skillet and cook 3 to 5 minutes until some edges brown (longer for mushrooms).
- Add the garlic, black pepper, poultry seasoning and smoked paprika. Add any other vegetables and cook for 2 minutes.
- Add the cashew milk, salt, garlic powder, onion powder, oregano and thyme, and stir well. Bring to a boil.
- Add the sun-dried tomatoes, spinach and nutritional yeast or vegan parm, and bring to a boil. Taste and adjust the salt and seasoning.
- Remove from heat, fold in the cooked pasta and toss to coat. Cover and let sit for 1 minute. Garnish with fresh herbs.
Summarized from Vegan Richa's video. Watch it for the details.
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GarlicPastaSpinachSun dried tomatoFettuccine pastaCashew milk
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