I read a lot of plant-based blogs and the one thing that I read over and over again is how difficult so many bloggers found it to give up cheese when they became vegan. To be honest, I haven’t really struggled with it too much; I mean, I don’t wake up in the middle of the night wanting to gnaw of a block of cheese or anything.

There’s so many amazing vegan alternatives to dairy, which are way healthier btw, that I don’t see how anyone could miss cheese. This creamy vegan pasta recipe is a good example.

While alfredo or carbonara sauces are usually made with tons of cheese, there’s more than one way to make an equally satisfying and delicious plant-based creamy pasta sauce.

I’ve seen versions using cashews, cauliflower, and various forms of non-dairy milk. I wanted this recipe to be super fast and easy, ready in thirty minutes type of dish, so I selected the third option and went with almond milk.

Sundried tomatoes, basil and garlic make the holy trinity of Italian cooking (which also work great in risotto) and are so packed with flavour that nothing else is needed in this dish. However, if you really want to infuse it with a super cheesy flavour, you could add in some nutritional yeast while the sauce is simmering, but trust me, it doesn’t even need it.

Creamy Vegan Pasta with Sun Dried Tomatoes

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Sundried tomatoes, basil and garlic make the holy trinity of Italian cooking and are so packed with flavour that nothing else is needed in this dish. 

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Ingredients

• 500 grams (18 oz) pasta
• 2 tablespoons oil
• 1 medium onion, diced
• 4 cloves of garlic, minced (or more to taste!)
• 3 cups (700 ml) unsweetened almond mild
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• Small jar of sun-dried tomatoes, chopped
• A bunch of basil, chopped
• Salt and pepper, to taste

Instructions

1. Cook pasta according to the package directions. In a small bowl, mix together the cornstarch and water, set aside.
2. Heat a large saucepan over medium heat and add the oil and onions. Fry until they are beginning to become translucent and then add in the garlic and continue frying until fragrant and translucent.
3. Add in the almond milk and heat to a low simmer. Stir in the cornstarch slurry and bring back to a simmer while stirring constantly. Allow to simmer, stirring, for a couple of minutes until the sauce has thickened. Remove from heat and stir through the sun-dried tomatoes and basil. Taste and season with salt and pepper. Combine the sauce with the pasta and serve.

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 937Total Fat: 63gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 55gCholesterol: 0mgSodium: 606mgCarbohydrates: 74gFiber: 16gSugar: 9gProtein: 31g

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