Creamy Sun-dried Tomato Pasta from The Part-Time Vegan

This recipe comes to us from Cherise, who wrote the cookbook ‘The Part-Time Vegan.’ This cookbook has some seriously delicious recipes that are so simple you won’t even believe it (but eventually you will and you’ll love them!).

The Part-Time Vegan is for people who are curious about veganism but are turned off by weird ingredients they haven’t heard of or don’t know how to use. This cookbook makes it easy for you.

We tried making her Creamy Sun-dried Tomato Pasta, which has a healthy cream sauce made with Earth Balance® soymilk and silken tofu. Make sure you try this one – and add some meatless ground ‘beef’ and sautéed vegetables to make it a whole, satisfying dinner!

Are you a ‘part-time’ or ‘full-time’ vegan? Let us know in the comments for a chance to win free Earth Balance!

Creamy Sun-dried Tomato Pasta
Ingredients

1 pound (8 ounce block) silken tofu, drained
¼ cup Earth Balance® soymilk
2 tbsp red wine vinegar
½ tsp minced garlic (from a jar or fresh)
½ tsp sugar
½ tsp salt
1 ¼ cup sun-dried tomatoes, dehydrated (use the ones stored in oil)
1 tsp fresh parsley
1 (12 ounce) package whole wheat pasta, cooked
2 tbsp chopped fresh basil

Directions
1. Process all ingredients, except basil and pasta, in the food processor until very smooth.
2. Transfer mixture to saucepan and heat on low until very hot.
3. Mix with the cooked pasta, sprinkling with chopped basil and dig in!

Thanks, Part-Time Vegan, for sharing your recipe!

Don’t forget to share whether you’re a part- or full-time vegan! Have you convinced anyone to try being vegan part-time? Share it in the comments section for a chance to win free Earth Balance!

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