Vegan Sun-Dried Tomato Pasta
This Vegan Sun-Dried Tomato Pasta is incredibly comforting and is also simple to make! With sun-dried tomatoes, peas, and a hearty sauce, this meal is super satisfying and full of flavor. This recipe is easy enough to make a great weeknight dinner, yet it feels special too!
Servings: 4 people
Ingredients
- 8 oz. DeLallo Shellbows
- 2 tbsp kosher salt for pasta water
- 1 ½ cups frozen peas
- 3 tbsp vegan butter
- ½ red onion finely chopped
- 1 tsp kosher salt
- 1/8 tsp black pepper
- ½ tsp garlic powder
- 1 tbsp DeLallo Chopped Calabrian chili peppers
- 2 tbsp all-purpose flour
- 2 cups plain unsweetened almond milk, soy milk, or oat milk
- ½ cup dairy-free parmesan
- 1 cup (packed) dairy-free mozzarella shreds
- ½ cup DeLallo Julienne Cut Sun-Dried Tomatoes drained
- ¼ cup fresh parsley finely chopped
Instructions
- In a large pot, cook DeLallo Shellbows according to package directions for al dente, adding the 2 tbsp kosher salt into the water with shellbows. Prior to draining, reserve 1 cup pasta cooking water. Drain Shellbows.
- In a medium saucepan, cook peas in boiling water for 3 to 5 min, then drain.
- Meanwhile, heat large pan on medium heat. Add vegan butter, red onion, kosher salt, black pepper, and garlic powder. Stir and cook on medium-low heat for 5 min. Add Calabrian chili peppers, stir.
- Sprinkle in flour, stir, then whisk in plant-based milk gradually. Cook for 7-8 minutes, being careful not to boil the sauce. Sprinkle in dairy-free parmesan cheese and mozzarella shreds, whisk to incorporate.
- Once sauce has thickened and mozzarella has melted, add cooked shellbows, sun-dried tomatoes, cooked peas, and parsley. Stir well, then slowly stir in reserved pasta cooking water until sauce has loosened up and it reaches your desired consistency. You may not need all the pasta cooking water.