Vegan Sun-Dried Tomato and Mushroom Pasta with Creamy Garlic Sauce
35 minutes
1139 reads
About Vegan Sun-Dried Tomato and Mushroom Pasta with Creamy Garlic Sauce
Craving a quick yet flavorful vegan pasta that won't weigh you down? This Sun-Dried Tomato and Mushroom Pasta with Creamy Garlic Sauce is your weeknight savior, ready in under 40 minutes! Imagine a surprisingly creamy, dairy-free sauce—made with chickpeas and tomato paste—coating perfectly cooked pasta.This dish is bursting with vibrant sun-dried tomatoes, earthy mushrooms, and aromatic garlic, creating a symphony of flavors that will tantalize your taste buds. Forget heavy cashew creams; this sauce delivers rich depth without the guilt.Simple, satisfying, and utterly delicious, this plant-based pasta recipe is the perfect cozy night in meal. Get ready to twirl your fork and savor every bite!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Pasta
- 150 gm Spaghetti
Sauce
- 1 cup Portobello Mushrooms sliced
- ½ cup Tomatoes chopped, sun-dried
- 3 ½ clove Garlic finely minced
- 2 ½ tsp Chickpea Paste (or kabuli chana paste)
- 2 tbsp Tomato Paste
- 2 tsp Olive Oil
- ½ tsp Chili Flakes
- Oregano Flakes dried, to taste
- 1 ½ tsp Salt or to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Adding salt now seasons the pasta from the inside out.
- Add the spaghetti and cook according to package directions until al dente. This ensures the pasta has a pleasant chewiness.
- Before draining the pasta, reserve 1 cup of the starchy cooking water. This water is liquid gold! It helps create a creamy emulsion with the sauce and binds it to the pasta.
- Drain the spaghetti and set aside.
- Heat the olive oil in a large skillet or wok over medium heat.
- Add the minced garlic and chili flakes. Sauté for about 30 seconds, or until fragrant, being careful not to burn the garlic.
- Add the sliced mushrooms and increase the heat to medium-high. Sauté for 3-4 minutes, until the mushrooms are softened and slightly browned.
- Stir in the chopped sun-dried tomatoes and sauté for another minute until heated through.
- In a small bowl, whisk together the chickpea paste, tomato paste, and ½ cup of the reserved pasta water until smooth. This creates the base of our creamy, vegan sauce.
- Pour the sauce into the skillet with the vegetables. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
- Add the cooked spaghetti to the skillet and toss gently to coat it evenly with the sauce. Add a splash more pasta water if needed to loosen the sauce.
- Stir in the dried oregano and season with salt to taste. Remove from heat.
- Serve immediately and enjoy!
Recipe Notes
Good To Know
- This pasta reheats well in the microwave. Add a splash of reserved pasta water before reheating.
- For added umami, toss in nutritional yeast or vegan parmesan just before serving.
- Sauté the mushrooms until well-browned for a smokier flavor.
- Use a bit of pasta water in the sauce to help it bind to the noodles.
- Garnish with fresh basil or parsley and toasted pine nuts for extra flavor and texture.
Expert Tips
- For a richer sauce, try using fire-roasted diced tomatoes.
- If you don't have fresh herbs, a pinch of dried oregano or Italian seasoning works well.
- Adjust the amount of chickpeas to your preference for a heartier or lighter meal.
Storage Instructions
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 69kcalCarbohydrates: 5gProtein: 2gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 1710mgFiber: 2gSugar: 3g
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6 Comments
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Such a delicious dish! Thank you.
This looks so good! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.
Easy to cook and easy to digest
Looks incredible! Thanks for the details.
Such a flavorful dish! Can’t wait to taste it.