preview for Our Creamy Tuscan Vegan Pasta Is A Creamy Dream Without The Cream

After a long day, there’s arguably nothing nicer than homemade bowl of creamy pasta. Far too often, I’ve tried vegan sauces that just don’t quite get the creaminess down right, so I decided to solve this problem outright with this instant classic: creamy Tuscan vegan pasta. This recipe takes a note from our classic creamy Tuscan chicken, but made vegan-friendly while still maintaining the creaminess you know and love.

This recipe is as easy as it can get—you probably have a good majority of these ingredients already at home, and those you don’t are easy to pick up after work! The main star of this dish are the sun-dried tomatoes—they bring all that sweetness and umami to this dish. They get cooked down slowly with some garlic, some spinach for earthiness, basil for a pop of freshness, an addition of nutritional yeast to get that cheesy, nutty flavor that a non-vegan dish would get from the Parmesan, and to finish it off, a dollop of vegan sour cream to bind everything together.

I tried several different vegan sour creams and now definitively think Tofutti is the best, as it has a creamier consistency than vegan cream cheese, and it doesn’t have that hard lactic tang that many other brands have.

Don’t have rigatoni? This can definitely be made with all kinds of pasta like farfalle, penne, and even spaghetti. Have this recipe as a base sauce and replace it with whichever you’d like!

Did you make this recipe? Let us know what you think in the comments down below!

rigatoni tossed in a creamy vegan tuscan sauce with spinach and sundried tomatoespinterest

PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON


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