Vegan Sun Dried Tomato Sauce For Pizza Or Pasta Food
CREAMY BASIL AND SUN-DRIED TOMATO VEGAN PASTA
Make and share this Creamy Basil and Sun-Dried Tomato Vegan Pasta recipe from Food.com.
Provided by Megannnnnnnn
Categories Soy/Tofu
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta.
- While pasta is cooking, blend tomatoes, tofu, garlic, basil, and salt in a food processor or blender until smooth.
- Set aside.
- When pasta is almost done, add broccoli to pasta water and cook for an additional 3 minutes.
- Drain and return pasta/broccoli to pot.
- Add sauce and toss well.
- Serve immediately.
Nutrition Facts : Calories 549.2, Fat 6.3, SaturatedFat 1, Sodium 843.1, Carbohydrate 101.3, Fiber 3.7, Sugar 6.5, Protein 31.2
VEGAN SUN-DRIED TOMATO SAUCE (FOR PIZZA OR PASTA)
This is a recipe I whipped together today to use on pizza, as I'd forgotton to buy fresh tomatoes at the market. My partner and I both loved it!
Provided by merron-iru kami
Categories Sauces
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place first three ingredients into food processor and "chop" roughly. Set aside.
- Boil tomatoes in water (or broth) in a shallow pan.
- When tomatoes have softened, add them and any remaining liquid to the food processor and puree.
- Add remaining 5 ingredients to tomato puree and stir.
- Pour garlic-onion mixture into processor with tomato and puree to desired consistancy. This makes a thick, rich and slightly spicy sauce!
Nutrition Facts : Calories 153.6, Fat 13.8, SaturatedFat 1.9, Sodium 336.4, Carbohydrate 7.5, Fiber 1.4, Sugar 3.8, Protein 1.7
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- Boil water, add salt, and then add pasta. Cook according to package instructions. Pasta with grooves is best.
- Add sun-dried tomatoes, olive oil, basil, garlic (starting with lesser amount), and vegan parmesan cheese to a food processor or high-speed blender and puree into a pesto-like consistency.
- If it has trouble mixing, add a bit of hot pasta water (2-3 Tbsp // amount as original recipe is written // adjust if altering batch size) to help encourage it along. It doesn’t need to be finely pureed, just well mixed. I think a bit of texture is a good thing in this dish. Taste and adjust flavor as needed, adding more garlic for zing, basil for herbiness, or vegan parmesan cheese for cheesiness.
- Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat and season with a bit more olive oil and vegan parmesan.
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