A creamy, luscious pasta that’s completely dairy-free and vegan? You heard that right! This Sun-Dried Tomato and Artichoke Penne gets its incredible richness from a secret blend of silken tofu and cashews. It’s a restaurant-quality meal that comes together in under 30 minutes, proving that plant-based eating is anything but boring. Get ready to find your new weeknight favorite!
Ingredients
• PREP: 15 minutes | COOK: 10 minutes | YIELD: 5 x 2-cup servings
• 1 lb / 454 g whole wheat penne rigate, made without eggs
• 1 x 12-oz / 340 g package silken soft tofu, drained, at room temperature
• ½ cup / 120 ml raw unsalted cashews
• ½ cup / 120 ml hot water
• 1 cup / 240 ml rehydrated sun-dried tomatoes, not in oil, drained
• 1 clove garlic, chopped
• 2 Tbsp / 30 ml chopped basil
• 1 Tbsp / 15 ml chopped marjoram
• ¼ tsp / 1.25 ml each sea salt and freshly ground black pepper
• 1 x 8-oz / 225 g package frozen artichoke hearts, thawed
Instructions
1. Bring a large pot of water to a boil over high heat. Cook the penne according to package directions until al dente. Before draining, reserve ¼ cup / 60 ml of the starchy cooking liquid. Drain the pasta, do not rinse, and transfer it to a large serving bowl.
2. While the pasta cooks, combine the silken tofu, raw cashews, and hot water in a high-speed blender. Blend until the mixture is completely smooth and creamy.
3. Add the drained sun-dried tomatoes, chopped garlic, basil, marjoram, salt, and pepper to the blender. Pulse until the are combined but small, flavorful chunks of tomato remain.
4. Pour the sauce over the hot pasta in the bowl. Add the thawed artichoke hearts and toss everything together until well-coated. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until it reaches your desired consistency. Serve immediately.
Nutritional Information
• Per serving
• Calories: 428
• Protein: 19 g
• Carbohydrates: 81 g
• Total Fat: 11 g
• Saturated Fat: 1 g
• Fiber: 13 g
• Sodium: 254 mg
• Cholesterol: 0 mg
Pro Tips
• For an ultra-smooth sauce, soak the raw cashews in hot water for at least 30 minutes before blending. If you have more time, soaking them in cold water for 2-4 hours works wonders.
• Don’t skip reserving the pasta water! The starch in the water is a key emulsifier that helps the sauce cling beautifully to the penne and creates a silkier texture.
• Boost the cheesy, umami flavor by adding 1-2 tablespoons of nutritional yeast to the blender along with the tofu and cashews.
• Feel free to add more veggies! A cup of fresh spinach or some sautéed mushrooms would be a delicious addition. Stir them in with the artichoke hearts.
FAQ
Q: Can I make this pasta sauce without cashews
A: Yes, for a nut-free version, you can substitute the raw cashews with an equal amount of raw sunflower seeds. Soak them as you would the cashews to ensure a creamy, smooth sauce.
Q: Where does the protein in this vegetarian pasta come from
A: This recipe gets its impressive 19 grams of protein per serving primarily from the whole wheat penne and the creamy silken tofu base of the sauce, making it a satisfying and complete vegetarian meal.
Q: Is there a soy-free substitute for the silken tofu
A: For a soy-free sauce, you can replace the silken tofu with one cup of soaked raw cashews (for a total of 1.5 cups) and a bit more hot water or unsweetened plant milk to achieve the right consistency. Adding 2 tablespoons of nutritional yeast will help replicate the savory depth.
Q: How should I store leftovers of this sun-dried tomato pasta
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; you can add a splash of water or plant-based milk when reheating on the stovetop or in the microwave to restore its creamy texture.
