Sun-Dried Tomato Pasta (Vegan)

Recipe from Oh She Glows Every Day byAngela Liddon

Husband-Tested in Alice’s Kitchen

4 generous servings (6 smaller lunch-size servings)

Ever since we’ve begun eating a more plant based diet (We still eat chicken and fish on occasion.) I have had tremendous fun trying out recipes that are vegan.  My husband and I, who were both born and raised on having meat at just about every meal, have been amazed at how delicious and satisfying these dishes are.  And we are feeling much better to boot!  Here’s another really scrumptious pasta dish even the die-hard meat eaters will love.

Sun-Dried Cashew Cream

½ cup raw cashews, cover with water and soak overnight and drain

2 Tablespoons freshly squeezed lemon juice

½ cup plus 1 Tablespoon water

2 or 3 medium cloves garlic

1/3 cup oil-packed sun-dried tomatoes, drained (save the oil*)

½ teaspoon fine sea salt or kosher salt

Splash of reserved olive oil from sun-dried tomatoes or olive oil, if needed

In a high speed blender, combine cashews, garlic, sun-dried tomatoes, lemon juice, water, and salt.  Blend on high until super smooth.  If your blender has a hard time getting the mixture smooth, add a splash or two of olive oil (or some of the oil from the sun-dried tomato jar) Set aside.  This can be made in advance and kept chilled in the fridge.

Pasta

16 ounces dry pasta of choice (fusilli, penne, macaroni, etc.)

5 ounces baby spinach

2/3 cup oil-packed sun-dried tomatoes, drained (save the oil*)

¾ cup packed fresh basil leaves, chopped or thinly sliced

Splash of reserved olive oil from sun-dried tomatoes or olive oil, if needed

Zest of 1 lemon (about 1 Tablespoon)

1-2 teaspoons white wine vinegar (optional)

Red pepper flakes, to taste

Herbamare or sea salt or kosher salt, to taste

Freshly ground black pepper, to taste

VeganParmesan Cheese made with cashews (optional)

Sliced cherry tomatoes or grape tomatoes (optional)

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 done cooking, carefully and slowly, empty the pot over the spinach in the colander to drain.  This will wilt the spinach.  The spinach will turn a lovely bright green.  Make sure that all of the water has drained out of the colander.  While the pasta is cooking, put the cashew cream, the sun-dried tomatoes, and lemon zest in a large serving bowl.  Add the red pepper flakes, Herbamare or sea salt, pepper and white wine vinegar, if using.  Stir in the pasta-spinach mixture and add the basil.  Toss and stir gently to coat the pasta.  Serve immediately, garnished with the Vegan Parmesan Cheese and tomatoes, if using.

NOTES: Herbamare is an herbed salt mixture. 

Nutritional Information:   (By my calculations using Calorie King app)1 of 6 servings: 459 calories; 11.1 grams fiber; 17.3 grams protein; 86 mg. calcium