Creamy Sun Dried Tomato Pasta
Ingredients
- 2 cup pasta, uncooked
- for tempeh
- 1/2 block tempeh
- 2 tablespoons olive oil
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- for pasta sauce
- 2 tablespoons vegan butter
- 2 cloves minced garlic
- 1/4 cup dry white wine*
- 1/2 cup cream cheese
- 1 cup sun dried tomatoes
- 2 tablespoons nutritional yeast
- reserved pasta water
- salt and pepper to taste
Preparation
Bring a large pot of salted water to a boil and add in your pasta
Cook according to package instructions
Reserve around 1 cup of pasta water
Drain and set aside
Take your half block of tempeh and cut it into thirds and slice each third down the middle
This should give you six thin slices of tempeh
In a bowl combine your marinade ingredients for the tempeh and coat your tempeh in the marinade
In a saute pan lined with a little olive oil, add in your tempeh
Cook on 2-3 minutes on both sides or until the tempeh is brown and crispy
Remove from pan and let rest
In the same pan melt your vegan butter on medium heat
Allow for the butter to melt and add in your garlic
Cook for 30 seconds and add in your wine
Allow wine to reduce before adding in your cream cheese and and sun dried tomatoes
Allow for the cream cheese to melt down and mix with the sun dried tomatoes
Note: it is normal for the cream cheese and sun dried tomatoes to melt together and look clumpy
That is normal
Add in your pasta and mix everything together
The cream cheese will breakdown easily and coat the pasta evenly
Add in your nutritional yeast and mix around
Add in your pasta water gradually until you get your desired sauce consistently
Season to taste with salt and pepper
Add pasta to serving dish topped with the tempeh
Enjoy!
