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Creamy Sun Dried Tomato Pasta with Garlic Soy curls

November 28, 2018 By Richa 65 Comments

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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 

Creamy Sun dried Tomato Pasta in a white skillet

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. 

Creamy Sun dried Tomato Pasta in a white plate

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 curls. Vegan Tuscan Garlic "Chicken" And pasta. #Vegan #Recipe Can be Gluten-free, Soyfree, nutfree #VeganRicha Creamy Sun Dried Tomato Pasta with Garlic Soy curls. Vegan Tuscan Garlic "Chicken" And pasta. #Vegan #Recipe Can be Gluten-free, Soyfree, nutfree #VeganRicha

Creamy Sun Dried Tomato Pasta with Garlic Soy curls. Vegan Tuscan Garlic "Chicken" And pasta. #Vegan #Recipe Can be Gluten-free, Soyfree, nutfree #VeganRicha
Print Recipe
4.96 from 23 votes

Creamy Sun Dried Tomato Pasta with Garlic Soy curl

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
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Italian, Vegan Glutenfree
Keyword: creamy sundried tomato farfalle, tuscan garlic chicken
Servings: 3
Calories: 454kcal
Author: Vegan Richa

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

Glutenfree: Use GF pasta
Soyfree: Use seitan or mushrooms or other chikin subs
Nutfree: Use nut-free non dairy cream or blend 1/4 cup  pumpkin seeds, 1.5 tbsp flour with 1.25 cups of water until smooth and use
 
Nutrition is for 1 Serve

Nutrition

Nutrition Facts
Creamy Sun Dried Tomato Pasta with Garlic Soy curl
Amount Per Serving
Calories 454 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 454mg20%
Potassium 628mg18%
Carbohydrates 67g22%
Fiber 4g17%
Sugar 5g6%
Protein 20g40%
Vitamin A 390IU8%
Vitamin C 4.9mg6%
Calcium 37mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: holiday, main course, One Pot Meals, popular Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. PaulGabriel says

    November 28, 2018 at 4:15 pm

    5 stars
    I 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!

    Reply
    • Richa says

      November 28, 2018 at 6:31 pm

      They 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

      Reply
  2. susan gordon says

    November 28, 2018 at 9:19 pm

    You mentioned spinach in the directions, but not in the ingredients.

    Reply
    • Richa says

      November 28, 2018 at 11:02 pm

      oops. 4 to 5 oz will do. ill update it

      Reply
  3. Maureen Cram says

    November 28, 2018 at 10:37 pm

    5 stars
    Thanks 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.

    Reply
    • Richa says

      November 28, 2018 at 11:03 pm

      awesome!

      Reply
  4. Claudia says

    November 29, 2018 at 3:05 am

    I can’t wait to try this but the poultry seasoning is listed twice? Is that for if you want a stronger flavour?

    Reply
    • Richa says

      November 29, 2018 at 10:48 am

      the 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

      Reply
  5. Bryan says

    November 29, 2018 at 7:56 am

    5 stars
    Today 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!

    Reply
    • Richa says

      November 29, 2018 at 10:11 am

      awesome!

      Reply
  6. Marcia says

    November 29, 2018 at 9:15 am

    This 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!!!!!!

    Reply
  7. joseph says

    November 29, 2018 at 10:02 pm

    Very tasty Pasta That is a beautiful tart and a fantastic sounding recipe. 

    Reply
  8. Sheldon says

    December 2, 2018 at 2:05 pm

    I made this a couple days ago and it was very tasty. Thanks for another great recipe!

    Reply
    • Richa says

      December 2, 2018 at 2:52 pm

      awesome!

      Reply
  9. Emily says

    December 2, 2018 at 11:33 pm

    5 stars
    This was perfect for weeknight dinner. Worked out for everyone including the kids!

    Reply
  10. Jane says

    December 5, 2018 at 10:35 am

    5 stars
    Thanks 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 🙂

    Reply
  11. Lorraine says

    December 5, 2018 at 7:28 pm

    5 stars
    This was an excellent dinner and the stir fry/sear of the soy curls was a great touch. Five star recipe at our home!

    Reply
    • Richa says

      December 5, 2018 at 10:36 pm

      awesome thanks!

      Reply
  12. Tonia says

    December 9, 2018 at 7:31 pm

    5 stars
    Made 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.

    Reply
    • Richa says

      December 9, 2018 at 7:52 pm

      awesome!

      Reply
  13. Carol Shaw says

    December 10, 2018 at 3:18 pm

    5 stars
    Loved 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.

    Reply
    • Richa says

      December 10, 2018 at 6:06 pm

      oh yes, those strips will work just fine too!

      Reply
  14. Mary says

    December 12, 2018 at 6:23 pm

    5 stars
    This 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.

    Reply
    • Richa says

      December 12, 2018 at 6:36 pm

      awesome!

      Reply
  15. Nancy says

    January 20, 2019 at 6:23 pm

    Do you need to soak the cashews first?

    Reply
    • Richa says

      January 20, 2019 at 7:12 pm

      you can for quicker blending and smoother sauce.

      Reply
  16. Sue says

    January 26, 2019 at 7:18 am

    5 stars
    How 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.

    Reply
    • Richa says

      January 26, 2019 at 11:06 am

      its a veganized version of a chiken dish 🙂 and i amped it up with flavors i thought would work 🙂

      Reply
  17. Kelly says

    March 16, 2019 at 4:08 am

    I 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.

    Reply
    • Richa says

      March 31, 2019 at 8:06 pm

      you 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

      Reply
  18. Shari says

    April 8, 2019 at 6:51 pm

    5 stars
    Wow, this was really, really good!!! I couldn’t stop eating it!

    Reply
    • Richa says

      April 8, 2019 at 11:32 pm

      thanks!!

      Reply
  19. Faye says

    April 9, 2019 at 8:58 am

    This 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!

    Reply
    • Richa says

      April 9, 2019 at 12:39 pm

      sweetened 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

      Reply
  20. Keren says

    April 17, 2019 at 9:17 am

    5 stars
    Delicious 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.

    Reply
    • Richa says

      April 17, 2019 at 10:54 am

      Awesome!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.

      Reply
      • Keren says

        April 18, 2019 at 12:00 am

        It 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.

        Reply
        • Richa says

          April 18, 2019 at 12:52 am

          ah that might be it. yes try it with variations so you can get the product to be the right texture

          Reply
          • Keren says

            April 18, 2019 at 5:40 am

            I 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.

  21. Shane says

    June 2, 2019 at 5:39 pm

    5 stars
    Soaking with only that half cup of broth and browning the soy curls at the beginning gave them great texture! Super yum dish as usual.

    Reply
    • Richa says

      June 2, 2019 at 7:15 pm

      Right! they get crisp but still chewy and flavorful and work so well with the creamy sauce!

      Reply
  22. Steph says

    September 10, 2019 at 1:55 pm

    5 stars
    My 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!!

    Reply
    • Richa says

      September 10, 2019 at 3:39 pm

      awesome! Thanks!

      Reply
  23. Jake says

    October 13, 2019 at 9:12 am

    Does this keep well and can it be reheated?

    Reply
    • Richa says

      October 13, 2019 at 12:43 pm

      yes, the sauce will thicken, so reheat with a bit of non dairy milk

      Reply
  24. Jessica Buchanan says

    October 14, 2019 at 5:15 pm

    5 stars
    Quick
    Easy
    Delicious
    Thank You

    Reply
    • Richa says

      October 14, 2019 at 7:30 pm

      Thanks!

      Reply
  25. Sunil Dogra says

    October 17, 2019 at 12:52 am

    5 stars
    This dish looks creamy and delicious. Pure comfort food for sure!

    Reply
  26. melissa perez says

    November 14, 2019 at 11:34 am

    what about unsweetened almond milk ?

    Reply
    • Richa says

      November 14, 2019 at 2:33 pm

      yes that should work just fine

      Reply
  27. AM says

    December 20, 2019 at 9:34 pm

    Can I make this with soy milk or canned coconut milk

    Reply
    • Richa says

      December 20, 2019 at 10:31 pm

      yes, use unsweetened

      Reply
  28. Tina says

    April 18, 2020 at 9:31 pm

    5 stars
    Great 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!

    Reply
    • Vegan Richa Support says

      April 19, 2020 at 1:20 pm

      thank you Tina, I love red pepper flakes too!

      Reply
  29. Amanda K says

    May 9, 2020 at 3:35 pm

    5 stars
    So 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.

    Reply
    • Richa says

      May 10, 2020 at 12:05 am

      Yay!

      Reply
  30. Richa says

    May 20, 2020 at 7:16 am

    Can we use almond milk instead?

    Reply
    • Vegan Richa Support says

      May 20, 2020 at 2:32 pm

      yes a vegan white sauce will work with almond milk

      Reply
  31. Suneri says

    May 28, 2020 at 5:52 pm

    I 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)?

    Reply
    • Richa says

      May 28, 2020 at 5:59 pm

      I 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)

      Reply
  32. Harmony says

    October 18, 2020 at 4:51 pm

    5 stars
    This was absolutely delicious. I made it with crusty roasted garlic bread. Yum!

    Reply
  33. Kierstin says

    November 28, 2020 at 5:57 pm

    4 stars
    I 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 🙁

    Reply
  34. Danielle says

    January 12, 2021 at 9:41 am

    5 stars
    I 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!

    Reply
    • Vegan Richa Support says

      January 12, 2021 at 10:51 am

      that’s great! I”m glad that you enjoyed it

      Reply
  35. rachel says

    January 16, 2021 at 12:02 pm

    4 stars
    I 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!

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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