Creamy Sun Dried Tomato Pasta with Garlic Soy curls. 20 Gm of Protein. Vegan Tuscan Garlic “Chicken” And pasta. Vegan Recipe Can be Soyfree with Mushrooms or Seitan. 30 Mins. Gluten-free and nutfree option Jump to Recipe
This Luscious 30 Minute pasta is a vegan version of a dish I used to get in some restaurant more than a decade ago. Wow that was specific 😉 Anywho, the Creamy garlicky sauce with sun dried tomato some grilled chickin gets a vegan makeover! The Soy curls and soaked in garlic veggie broth, then toasted with more garlic and freshly ground black pepper. Then added to the cream base. Sun dried tomato, herbs, fresh thyme, pasta such as farfalle or fettuccine. Bliss.
This sauce and pasta are flexible to taste and ingredients. Use gluten-free pasta if needed, some nutfree non dairy cream for no nuts and use seitan, tofu or mushrooms to sub soy curls.
Easy, Quick and Delicious! Lets make this Luscious Meal.
More Pasta Dishes from the blog
- Garlic Pasta with Cajun Cauliflower – super popular
- Rose Sauce Farfalle – so Creamy!
- Lentil Bolognese with Spaghetti.– Hearty
- Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz, baked over pasta
- Chickpea Chorizo, Quinoa shells in tomato sauce. GF – So Meaty.
Creamy Sun Dried Tomato Pasta with Garlic Soy curl
Ingredients
- 7 to 8 oz (8 oz) farfalle or fettuccine other pasta , cooked according to package instructions
- 3 oz soy curls , or other chickin substitutes or use mushrooms for soyfree
- 1/2 cup (117.5 ml) veggie broth or vegan chikin flavored broth
- 3/4 tsp (0.75 tsp) poultry seasoning , or 1/4 tsp each of sage, onion powder, garlic powder, thyme,
- 2 tsp oil
- 4 cloves of garlic finely chopped
- 1/4 tsp (0.25 tsp) black pepper
- 1/2 tsp (0.5 tsp) smoked paprika
- 1/2 tsp (0.5 tsp) poultry seasoning , optional
- 1.5 cup (354.88 ml) cashew milk (1/3 cup cashews blended with 1.25 cups of water), Use 2 cups for saucier(1/2 cup cashews + 1.5 cups water)
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) onion powder
- 1/2 tsp (0.5 tsp) each of oregano ,thyme or 1 tsp italian blend
- 1 tbsp extra virgin olive oil
- 1/4 cup (27.5 g) or more chopped sun dried tomato
- 3 to 5 oz baby spinach or chopped spinach
- 2 tbsp nutritional yeast or 2-3 tbsp vegan parm
- fresh thyme or basil for garnish
Instructions
- Heat the water or broth until just about boiling. Combine the soy curls with boiling broth, garlic powder, poultry seasoning in bowl. (Or soak in hot chikin flavored broth). Let sit for 10 mins, stir once or twice in between. You can also use other chikin subs, seitan. If using mushrooms or pressed tofu, skip this step.
- Heat oil in a large skillet over medium heat. Squeeze the soy curls to remove excess water and add to the skillet. Cook to brown some edges (3 to 5 mins, longer with mushrooms).
- Add garlic, black pepper and mix in. Add poultry seasoning and smoked paprika. Add other veggies if using and cook for 2 mins. (red bell pepper or zucchini work well).
- Add cashew milk, salt, garlic, onion powder, oregano, thyme and mix well. Bring to a boil.
- Add the sun dried tomato, spinach, nutritional yeast or vegan parm and bring to a boil. Taste and adjust salt, flavor (add more italian herbs if neeses). Add some lemon zest or more nutritional yeast/vegan parm Fold in the cooked pasta and toss to coat. Take of heat, cover and let sit for minute. Garnish with fresh herbs, Serve with garlic bread.
Notes
Nutrition
PaulGabriel says
November 28, 2018 at 4:15 pmI love your recipes and how you try to keep them low oil or oil free. Even squeezed soy curls are still damp and can be dry-fried over medium heat, but they must be carefully watched and stirred frequently stirred, especially at the end when they have dried out. The recipe would then have no added oil!
Richa says
November 28, 2018 at 6:31 pmThey dont need to dry out. You just need a slight sear, so you can do that on a grill pan without the oil and combine here as well. They then absorb some flavor from the creamy sauce so that they are tender and not overly chewy
susan gordon says
November 28, 2018 at 9:19 pmYou mentioned spinach in the directions, but not in the ingredients.
Richa says
November 28, 2018 at 11:02 pmoops. 4 to 5 oz will do. ill update it
Maureen Cram says
November 28, 2018 at 10:37 pmThanks for a great recipe using soy curls. I brought several packets back with me to South Africa from my last trip to the US… they are currently in the freezer but will be taking a package out to make this dish.
Richa says
November 28, 2018 at 11:03 pmawesome!
Claudia says
November 29, 2018 at 3:05 amI can’t wait to try this but the poultry seasoning is listed twice? Is that for if you want a stronger flavour?
Richa says
November 29, 2018 at 10:48 amthe first time its added tot he broth in which the soy curls are soaked. You can omit that if using chickin flavored broth. Some of the broth will be left after squeezing the soy curls. You can use that later for additional sauce and flavor if you like.
The second time the seasoning is added tothe cream sauce
Bryan says
November 29, 2018 at 7:56 amToday is my turn to cook dinner. I’m glad I found this recipe because my wife and I both love pasta! I’m sure she”ll love this recipe too. I just to do a market run to get everything I need to make it. Thank you!
Richa says
November 29, 2018 at 10:11 amawesome!
Marcia says
November 29, 2018 at 9:15 amThis looks my beloved recipe at The Macaroni Grill. A Sugo Bianca con Pollo (i probably slaughtered that)…..It was my goto meal and i adored it. It had peas, i think. I’m am so going to make this, thanks!!!!!!
joseph says
November 29, 2018 at 10:02 pmVery tasty Pasta That is a beautiful tart and a fantastic sounding recipe.
Sheldon says
December 2, 2018 at 2:05 pmI made this a couple days ago and it was very tasty. Thanks for another great recipe!
Richa says
December 2, 2018 at 2:52 pmawesome!
Emily says
December 2, 2018 at 11:33 pmThis was perfect for weeknight dinner. Worked out for everyone including the kids!
Jane says
December 5, 2018 at 10:35 amThanks for the inspiration Richa. The cashew milk is so creamy and simple to make. Can’t believe I haven’t tried that before! I made this with smoked tofu & lots of veggies, dulse flakes and oil free 🙂
Lorraine says
December 5, 2018 at 7:28 pmThis was an excellent dinner and the stir fry/sear of the soy curls was a great touch. Five star recipe at our home!
Richa says
December 5, 2018 at 10:36 pmawesome thanks!
Tonia says
December 9, 2018 at 7:31 pmMade this tonight. So good!! The sauce was very satisfying. I have never made a cashew cream sauce before. Always thought it was too time consuming but I found a short cut on prepping the cashews. Worked perfectly.
Richa says
December 9, 2018 at 7:52 pmawesome!
Carol Shaw says
December 10, 2018 at 3:18 pmLoved this. Cheated and used Beyond Meat Grilled chicken strips. Great flavor. Love soy curls too so I’ll try it with those when all the kids are home.
Richa says
December 10, 2018 at 6:06 pmoh yes, those strips will work just fine too!
Mary says
December 12, 2018 at 6:23 pmThis was delicious. I used Ripple plant based half and half and fresh Swiss chard left in my garden. I also dry my own sun dried tomatoes and pack them in olive oil so lots of tomato flavor. Thanks for all your great recipes.
Richa says
December 12, 2018 at 6:36 pmawesome!
Nancy says
January 20, 2019 at 6:23 pmDo you need to soak the cashews first?
Richa says
January 20, 2019 at 7:12 pmyou can for quicker blending and smoother sauce.
Sue says
January 26, 2019 at 7:18 amHow do you come up with this stuff?? Richa, you are amazing. We all loved the creaminess and unique flavor profile. Thanks for broadening our pallets.
Richa says
January 26, 2019 at 11:06 amits a veganized version of a chiken dish 🙂 and i amped it up with flavors i thought would work 🙂
Kelly says
March 16, 2019 at 4:08 amI would love to make this, however, for the life of me I cannot find soy curls anywhere here in South East Michigan where I live. Where do you buy soy curls from? Can they be easily made with other ingredients?
Also, can you use commercial cashew milk?
I would love to make this for dinner tonight.
Richa says
March 31, 2019 at 8:06 pmyou might have to order them online on amazon.
or use a different chickin sub like seitan, or use mushrooms
yes you cnuse commercial unsweetened cashew milk
Shari says
April 8, 2019 at 6:51 pmWow, this was really, really good!!! I couldn’t stop eating it!
Richa says
April 8, 2019 at 11:32 pmthanks!!
Faye says
April 9, 2019 at 8:58 amThis recipe sounds amazing! I’m going to make it tonight, would any other milk work though? Did my food shop and forgot the cashew milk, I only have sweetened soya and almond milk in!
Richa says
April 9, 2019 at 12:39 pmsweetened milk wont work. Do you have cashews on hand or cashew butter? you can blend the cashews with water and make cashew milk and use
Keren says
April 17, 2019 at 9:17 amDelicious and unusual. My first use of soy curls and they came a bit soggy, as did the pasta which I’d cooked for too long. So there’s room for improvement but this will be made again! Thanks for broadening my horizons.
Richa says
April 17, 2019 at 10:54 amAwesome!hmm soy curls absorb liquid and get flavorful. if you want them more chewy, then remove them fromthe pan after pan frying and add back towards the end to simmer for just a minute.
Keren says
April 18, 2019 at 12:00 amIt might not be an identical product, but it looks alike. It’s also 100% non-GMO soy but this specific brand you used isn’t available to me, I don’t live in the US. Still it’s delicious and this being the first time I’ve ever used such a product, I might have needed to drain it further. I’m happy with the result anyway. Plus I couldn’t find my NY this time, too, so next time I’ll use it and cook the pasta al dente so the flavour will be even richer. All good.
Richa says
April 18, 2019 at 12:52 amah that might be it. yes try it with variations so you can get the product to be the right texture
Keren says
April 18, 2019 at 5:40 amI just had it for lunch – normally I don’t keep pasta for the next day but this was an exception – delicious! and no problems with texture. I devoured it.
Shane says
June 2, 2019 at 5:39 pmSoaking with only that half cup of broth and browning the soy curls at the beginning gave them great texture! Super yum dish as usual.
Richa says
June 2, 2019 at 7:15 pmRight! they get crisp but still chewy and flavorful and work so well with the creamy sauce!
Steph says
September 10, 2019 at 1:55 pmMy husband and I are new to plant-based eating and LOVED this recipe!! Actually, this was the second recipe we have tried from your website (the Vegan Sheet Pan Tacos Dinner was the first) and we are looking for more recipes from you. Thank you SO much for giving us yummy ideas for foods that are healthy and clean!!
Richa says
September 10, 2019 at 3:39 pmawesome! Thanks!
Jake says
October 13, 2019 at 9:12 amDoes this keep well and can it be reheated?
Richa says
October 13, 2019 at 12:43 pmyes, the sauce will thicken, so reheat with a bit of non dairy milk
Jessica Buchanan says
October 14, 2019 at 5:15 pmQuick
Easy
Delicious
Thank You
Richa says
October 14, 2019 at 7:30 pmThanks!
Sunil Dogra says
October 17, 2019 at 12:52 amThis dish looks creamy and delicious. Pure comfort food for sure!
melissa perez says
November 14, 2019 at 11:34 amwhat about unsweetened almond milk ?
Richa says
November 14, 2019 at 2:33 pmyes that should work just fine
AM says
December 20, 2019 at 9:34 pmCan I make this with soy milk or canned coconut milk
Richa says
December 20, 2019 at 10:31 pmyes, use unsweetened
Tina says
April 18, 2020 at 9:31 pmGreat recipe! I have not made a cashew milk yet so that was fun being able to try it in this recipe. I used fettuccine noodles and it really reminded us of an alfredo sauce. I didn’t have any sun dried tomatoes or spinach, so it was very simple but it was still very yummy. The kids ate it all up! I added red pepper flakes to my serving and that gave it a good spice. For being limited on items in the house due to these times (Covid 19) this was a success! Thank you!
Vegan Richa Support says
April 19, 2020 at 1:20 pmthank you Tina, I love red pepper flakes too!
Amanda K says
May 9, 2020 at 3:35 pmSo good! Even my picky eaters loved it after pulling the spinach off 🤷🏼♀️ Easy and quick to make. We added crushed red pepper flakes and extra salt and pepper. Love the incorporation of soy curls instead of more processed “ckn” meat substitutes.
Richa says
May 10, 2020 at 12:05 amYay!
Richa says
May 20, 2020 at 7:16 amCan we use almond milk instead?
Vegan Richa Support says
May 20, 2020 at 2:32 pmyes a vegan white sauce will work with almond milk
Suneri says
May 28, 2020 at 5:52 pmI have heard that different store-bought broths can add different flavors. Which specific brand did you use in this recipe (or did you make your own)?
Richa says
May 28, 2020 at 5:59 pmI usually use water as many broths are too salty for me. Or a mushroom broth(I use a mix mushroom powder from world spice.com mixed with water)
Harmony says
October 18, 2020 at 4:51 pmThis was absolutely delicious. I made it with crusty roasted garlic bread. Yum!
Kierstin says
November 28, 2020 at 5:57 pmI LOVED IT once I added a 1/4 red wine vinegar and three TBS of lemon juice and red pepper flakes. Mouth watering!! Also had to substitute soy curls, couldn’t find them anywhere 🙁
Danielle says
January 12, 2021 at 9:41 amI just made this for dinner and loved it! I used the recommended mushrooms instead of soy curls and they work really well. I love the unique flavors that come together in this recipe. I don’t usually use poultry seasoning except for Thanksgiving and it added such a nice deep flavor. I can’t wait to have the leftovers tomorrow and I will definitely save this recipe to make again 🙂 Thanks!
Vegan Richa Support says
January 12, 2021 at 10:51 amthat’s great! I”m glad that you enjoyed it
rachel says
January 16, 2021 at 12:02 pmI made this the other day and it was really tasty! I normally only make red sauce type pasta since being vegan, because it’s been the most simple for me. But I loved alfredo and other creamy sauces before becoming vegan. This was so yummy! It was almost mac and cheese-ish to me, because I actually used macaroni noodles since I had them on hand. It was like grown up mac and cheese, kind of. My husband and I ate the whole thing in one day! So yummy and satisfying! I only gave 4 stars because it wasn’t like blow my socks off, but was definitely very easy, simple, delish, and a nice variety from our normal cooking. Thanks for another great recipe!