Description
A delightful blend of sun-dried tomatoes and arugula in a creamy vegan pasta that is perfect for gatherings.
Ingredients
Scale
- 8 oz pasta of choice (spaghetti, penne, or gluten-free)
- 1 cup sun-dried tomatoes, jarred and oil-packed
- 1 cup almond-based cream (or cashew/coconut cream)
- 2 cups fresh arugula
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- In a blender, combine soaked nuts, sun-dried tomatoes, garlic, and cream; blend until smooth.
- Heat olive oil in a skillet over medium heat, add garlic, sauté until fragrant, then add arugula and wilt slightly.
- Drain pasta and add to the skillet, pour over the creamy mixture, and toss to coat.
- Adjust seasoning with salt and pepper; add lemon juice if desired.
- Serve with extra sun-dried tomatoes and a drizzle of olive oil.
Notes
Reserving pasta water is key to achieving a creamy texture.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Pasta Preparation
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan pasta, sun dried tomatoes, creamy pasta, arugula