Creamy Sun-Dried Tomato Pasta

I adapted this recipe out of The Everything Vegan Cookbook, on page 154. We had been out late yesterday and I had the sauce ready by the time the water was boiling – a quick and very easy dinner to make with what I had on hand.

Creamy Sun-Dried Tomato Pasta


  • 1 lb pasta (rotini or similar shape)
  • 12 ounce block soft silken tofu
  • 1¼ cups drained oil packed sun-dried tomatoes
  • ¼ cup unsweetened almond milk
  • 2 Tbsp red wine vinegar
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp granulated garlic
  • ¼ tsp kosher salt (or to taste)
  • ¼ tsp ground black pepper


Bring a large pot of water to a boil, cook the past as directed.

Meanwhile add everything else to a food processor bowl and whirl until creamy (you will have some flecks of tomatoes). Scrape into a saucepan and heat over medium-low until hot, season to taste.

Toss with the drained pasta and serve.

Serves about 4.



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