• Ginny

Creamy Sun Dried Tomato Pasta

Creamy Sun Dried Tomato Pasta with Garlic Soy Curls was a big hit! Who knew cashews and water could make such a delicious cream sauce! This was the first time I've ever used Butler Foods Soy Curls. They come packaged like dried mushrooms, so they require rehydration. After about 10 minutes in broth or other flavored liquid, they are ready to go! I can see using these for lots of meals. Top salads, stir fries, crispy buffalo strips, sandwiches or wraps...the possibilities seem endless!

How I Made it Mine

I have been using FiberGourmet pasta for years. The fiber content is higher and carbohydrate content lower, making the overall calories lower. You can eat four ounces of FiberGourmet pasta compared to two ounces of regular pasta for the same amount of calories. It is not gluten-free, but you can easily sub a gluten-free pasta in this recipe.

Vegan Richa's recipe features an option to change the number of servings. I made this recipe according to three servings. I used five ounces of soy curls and soaked them in one cup of vegetable broth. I didn't see a need to squeeze out the excess because they pretty much soaked up everything. I cooked them according the to the directions with just two teaspoons of olive oil. And of course, I added eight ounces of mushrooms.

I incorporated all the seasonings in the recipe, but you just have to judge how much. Everyone is so different, so it just depends on your tastebuds.

I opted to use the saucier version so I used the 1/2 cup cashews/1 1/2 cups water ratio. This is where the Vitamix comes in handy. I also added 1/4 cup of the Bolthouse Farms Plant Protein Milk for a little extra creaminess. I doubled the amount of sun dried tomatoes because I wanted to and it was delicious!


  • 8 oz farfalle or other pasta, cooked according to package instructions

  • 3 oz soy curls, or other chicken substitutes or use mushrooms for soyfree

  • ½ cup veggie broth

  • ¾ tsp poultry seasoning (or ¼ tsp each of sage, onion powder, garlic powder, thyme)

  • 2 tsp olive oil

  • 4 garlic cloves

  • ¼ tsp black pepper

  • ½ tsp smoked paprika

  • ½ tsp poultry seasoning (optional)

  • 1 ½ cups cashew milk (1/3 cup cashews blended with 1 ¼ cups water) (saucier version use ½ cup cashews with 1 ½ cups water)

  • ½ tsp salt

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1 tsp Italian seasoning blend

  • 3 to 5 oz baby spinach

  • 2 Tbsp nutritional yeast

  • Fresh thyme or basil for garnish


  • Heat the water or broth until just about boiling. Combine the soy curls with broth, garlic powder, poultry seasoning in bowl. Let sit for 10 minutes, stir once or twice in between. You can also use other chicken subs, seitan. If using mushrooms or pressed tofu, skip this step.

  • Heat oil in a large skillet over medium heat. Squeeze the soy curls to remove excess water and add to the skillet. Cook to brown some edges (3 to 5 mins, longer with mushrooms).

  • Add garlic, black pepper and mix in. Add poultry seasoning and smoked paprika. Add other veggies if using and cook for 2 mins. (red bell pepper or zucchini work well).

  • Add cashew milk, salt, garlic, onion powder, oregano, thyme and mix well. Bring to a boil.

  • Add the sun dried tomato, spinach, nutritional yeast or vegan parm and bring to a boil. Taste and adjust salt, flavor (add more Italian herbs if needed). Add some lemon zest or more nutritional yeast/vegan parm. Fold in the cooked pasta and toss to coat. Take off heat, cover and let sit for minute. Garnish with fresh herbs.

*recipe is as originally written*

Makes 8 cups

1 cup per serving

Calories 145 / Total Fat 5g / Saturated Fat 1g / Monosaturated Fat 3g / Polyunsaturated 0g / Trans Fat 0g / Cholesterol 0mg / Sodium 392mg / Potassium 303mg / Total Carbohydrate 18g / Dietary Fiber 3g / Sugars 4g / Protein 7g

*macros are for the version I made*


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