Ever find yourself wanting to spice up your pasta recipes? I love pasta. I love that chewy texture and the decadence you can create with the sauces. And if you make homemade pasta – well invite me over! We brought you two new recipes perfect for the whole family to enjoy! 1. Sun-dried Tomato Pasta with Basil and Garlic, & 2. Thyme and Roasted Tomato Pasta
They are both vegetarian and vegan friendly.
Sun-Dried Tomato Pasta with Basil and Garlic
Vegan, Gluten-Free Option, Soy-Free
Soak time: 1-2 hours or overnight
Prep time: 15-20 minutes
Cook time: 10 minutes
SUN-DRIED CASHEW CREAM:
½ cup raw cashews
½ cup plus 2 tablespoons water
1-2 medium cloves garlic, to taste
1/3 cup oil-packed sun-dried tomatoes, drained
2 tablespoons fresh lemon juice
½ teaspoon fine sea salt
Splash of olive oil, if needed
16 ounces (450 g) dry pasta of your choice (gluten-free pasta if desired)
1 package (142 g) baby spinach
2/3 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup packed fresh basil leaves, chopped
Splash of olive oil, if needed
Zest of 1 lemon (about 1 tablespoon)
1 to 2 teaspoons white wine vinegar, to taste (optional)
Red pepper flakes
Herbamare or fine sea salt
Freshly ground black pepper
Parmesan cheese (optional)
Sliced cherry or grape tomatoes (optional)
Fresh basil leaves, for garnish (optional)
- Make the sun-dried cashew cream: Put the cashews in a bowl and add water and cover by a couple of inches. Soak for 8 to 12 hours or overnight. (For a quick-soak method, cover with hot water and soak for 30 to 60 minutes). Drain and rinse.
- In a high-speed blender, combine the cashews, water, garlic, sun-dried tomatoes, lemon juice, and salt. Blend on high until super smooth. If your blender is having a hard time getting the mixture smooth, add a splash or two of olive oil and blend again. Set aside.
- Make the pasta: Bring a large pot of water to a boil. Cook the pasta according to the package directions.
- Place the spinach in a large colander in the sink. When the pasta is finished cooking, carefully empty the pot over the spinach in the colander to drain. (This is a quick way to wilt the spinach). Return the pasta and spinach to the pot and set over low-medium heat.
- Stir in the sun-dried tomatoes, basil, and sun-dried cashew cream until combined. Add in a splash of olive oil or water if the sauce seems too thick.
- Stir in the lemon zest and vinegar (use only if you like a tangy kick!) and season with red pepper flakes, salt, and black pepper. Serve immediately, garnished with parmesan, sliced tomatoes, and basil, if desired. The sauce will thicken and dry out fairly quickly, so I recommend serving the pasta immediately and not letting it sit in the pot for long. If you want to eat the pasta later, I suggest storing the sauce separately in a glass tupperware.
Thyme and Roasted Tomato Pasta
- Olive Oil – 2 tbsp
- Onion – 1 diced
- Garlic – 2 cloves chopped
- Kale – 2 handfuls
- Cauliflower – 1 cup
- Broccoli – 1 cup
- Tomatoes – 1/2 cup
- Thyme – 2 tsp
- Basil – 1 tsp
- Salt – 1/4 tsp
- Pepper -1/4 tsp
- Cooked Pasta – however much you have – about 2 cups
Heat olive oil on medium heat in a pan. Add onions until they are translucent. Add garlic and cook for another minute. Add cauliflower, broccoli, cherry tomatoes, then kale. After a few minutes add the cooked pasta, season with thyme, basil, salt, and pepper. Mix up and serve immediately. Pair with crusty bread or a side salad.