Creamy Vegan Pasta Food
CREAMY VEGAN PASTA
This Creamy Vegan Pasta is great for date night or even just a simple and delicious vegan family dinner!
Provided by Brita Britnell
Categories dinner
Time 35m
Number Of Ingredients 11
Steps:
- Cook your pasta in salted water according to package instructions. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Once hot, add in the onion and saute until translucent, about 8 minutes. Add in the garlic and cook until fragrant, about 2 more minutes.
- Add the onion mixture to the base of a blender along with the soaked cashews, water, sea salt, Italian seasoning, and pepper. Blend until creamy and smooth. Depending on your cashews and blender, you might need to blend it for a good few minutes to get all of the grain out. Set aside.
- In the same skillet you used for the onions, add the remaining 1/2 tablespoon of olive oil and heat the skillet over medium. Add in the mushrooms and season with salt and pepper. Cook, stirring often, until the mushrooms have softened, about 8-10 minutes.
- Into the skillet with the mushrooms, add in the cashew sauce and bring to a simmer. Cook on low for 5 minutes to let the sauce heat through and thicken just a bit.
- Stir in the pasta and sun dried tomatoes until fully combined. Season with additional salt and pepper to taste and ENJOY!
CREAMY VEGAN PASTA SALAD
I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!
Provided by btnymeg
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
- Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
- Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.
Nutrition Facts : Calories 180 calories, Carbohydrate 25.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 172 mg, Sugar 2.7 g
ONE-POT CREAMY TOMATO PASTA
Here's a vegan creamy tomato pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It's the perfect meal for when you just don't feel like cooking. -Michelle Miller, Sunkissed Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.
Nutrition Facts : Calories 500 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein.
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