But you need to be careful. I tend to have a lot of recipe fails when working with sun-dried tomatoes. They can easily overpower a recipe. I’ve found that the key is to pair them up with a variety of other textures and punchy flavors. With that in mind, I created this recipe with lots of other ingredients and tastes that pair up perfectly with sun-dried tomatoes. It has tender pasta, rich and creamy sauce, pungent garlic, white wine, and kale. There’s a lot going on, but everything comes together beautifully to create an absolutely delicious dish. Tip: While they’re certainly not required, crushed red pepper flakes and vegan Parmesan cheese make great accompaniments for this dish.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Start your garlic just a few minutes after adding the pasta to the water. This way your pasta will be done right about when you’re ready to combine it with the sauce. Tip: If your pasta isn’t finished by the time you’re ready for it, just temporarily remove the pot containing the sun-dried tomatoes and wine from heat. Return it to the burner and briefly warm it up before adding the pasta and sauce. Take the pot off of heat. Stir in chopped fresh basil. Give your sun-dried tomato pasta a taste-test and season it with additional salt and pepper to taste. Optionally, top it with a sprinkle of vegan Parmesan cheese and red pepper flakes before serving.
More Vegan Pasta Recipes
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