Creamy Sun-Dried Tomato and Asparagus Pasta (Vegan)
Creamy Sun-Dried Tomato and Asparagus Pasta is on the menu for dinner this week, and I am all for it! And guess what? It’s vegan friendly. You would never be able to guess it though. Creamy red sauce flavored with herbs such as basil, thyme, sage, and rosemary. Flavorful sun-dried tomatoes and fresh asparagus. Sprinkle a little dairy-free mozzarella or parmesan on top and you have yourself one incredibly delicious bowl of pasta for dinner!
So what makes the sauce creamy if it’s vegan? Well, vegan heavy cream, of course! I found that either heavy cream or creamer work, as long as it’s unflavored and unsweetened. It just depends on your preference of creaminess, as heavy cream tends to be a little bit thicker. Either way, it gives the sauce a perfect creamy consistency, and you can’t even tell that there’s no dairy involved.
Spring is upon us, and you know what that means…asparagus season!! I absolutely LOVE asparagus. An incredibly healthy vegetable, it’s packed with prebiotic fiber, vitamins, and antioxidants. It’s so versatile; you can grill it, sauté it, roast it, or mix it up in a delicious springy pasta dish! I just couldn’t pass up an excuse to incorporate asparagus into this recipe. Mixed with the sweet and tart flavor of the sun-dried tomatoes, it’s perfect.
As far as the pasta goes, you can really use whatever kind you prefer; however, I like using Banza, or any lentil or bean based pasta, as it offers more protein and fiber to the dish. No matter what kind you choose, it all comes together in a quick 30-minutes to be such a flavorful, tasty, and satisfying meal. This pasta dish is perfect for an easy weeknight dinner that everyone will love, vegan or not!
If you do give this Creamy Sun-Dried Tomato and Asparagus Pasta a try, be sure to comment below and/or tag me on Instagram and let me know how you like it! I really love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Creamy Sun-Dried Tomato and Asparagus Pasta (Vegan)
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4
Ingredients
1 (8oz) box of Banza pasta (you could use any pasta you prefer)
2 tbsp olive oil
1 large shallot (or 2 small), chopped
1 bunch or 20-25 stalks of asparagus, quartered (can be fresh or frozen)
⅓ cup sun-dried tomatoes (drained of oil but reserve 1 tsp of the oil)
2 tsp chopped garlic
¼ cup fresh basil, roughly chopped
2 tbsp fresh thyme
½ tsp garlic powder
½ tsp sage
1 tsp onion powder
2 tsp dried rosemary
½ tsp crushed red chili flakes (or more if you prefer a little more heat)
Salt and pepper to taste
½ cup tomato paste
½ cup vegan heavy cream or creamer
¼ cup water
Instructions
Fill a large pot with water and heat over high heat to bring to a boil. Once boiling, add the pasta and cook for about 7-9 minutes or until al dente.
Meanwhile, heat the 2 tbsp of olive oil in a skillet over medium-high heat. Add the shallots and cook until just turning translucent. Then add the chopped asparagus and cook until turning tender. Add the sun-dried tomatoes and chopped garlic and cook for an additional minute.
Stir in the basil, thyme, garlic powder, sage, onion powder, rosemary, chili flakes, and salt and pepper. Cook for 30 seconds or until fragrant.
Stir in the tomato paste, so everything is coated. Then pour in the cream and stir until combined. If the sauce is too thick, add in the water 1 tbsp at a time until it has thinned out to a creamy, saucy consistency is reached.
Once the pasta is finished cooking, drain, and then toss with the sauce in the skillet until evenly coated. Dish out into bowls, top with a little vegan mozzarella or parmesan, and enjoy!
