She Strengthens

Vegan Italian Delight: Creamy Farfalle Pasta with Sun-Dried Tomatoes and Mushrooms

When it comes to hosting dinner parties, I’ve got a secret weapon: a dish that never fails to impress, and it just so happens to be vegan. My creamy farfalle pasta with sun-dried tomatoes and mushrooms is a crowd-pleaser, and the best part? No one ever suspects it’s plant-based.

The Perfect Pasta

A good bowl of pasta is more than just a meal – it’s a foundation for some of the greatest Mediterranean dishes. That’s why I only use the best: Barilla pasta. With their dedication to quality and passion for creating exceptional pasta, I know I’m getting the perfect base for my dish.

The Recipe

This recipe serves 4-6 people and is courtesy of Chloe Coscarelli’s Vegan Italian Kitchen.

Ingredients

• 1 pound farfalle
• 1/2 cup finely chopped sun-dried tomatoes
• 2 tablespoons olive oil, divided
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/2 cup raw cashews or blanched almonds*
• 2 cups water
• 1 tablespoon lemon juice
• 2 teaspoons sea salt
• 1 pound sliced mushrooms
• Freshly ground black pepper
• Chopped fresh Italian parsley, for garnish

Tips and Tricks

• If you’re not using a high-powered blender, make sure to soak your cashews or almonds overnight or boil them for 10 minutes to ensure a silky smooth cream.
• If your sauce thickens too much, simply reconstitute it by adding a little water or non-dairy milk and stirring over medium heat until smooth. Adjust seasoning to taste.

Let’s Get Cooking!

Step 1: Cook Your Pasta

Bring a large pot of salted water to a boil, add your farfalle, and cook according to package directions. Right before draining, add your sun-dried tomatoes to the boiling water. Then, drain and return the pasta to the pot.

Step 2: Sauté Your Onions and Garlic

Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add your onions and cook until soft, then add your garlic and cook for an additional minute. Remove from heat and set aside.

Step 3: Blend Your Cream Sauce

In a blender, combine your sautéed onions, cashews, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes. Set aside.

Step 4: Cook Your Mushrooms

In a large pot or skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add your mushrooms, season with salt and pepper, and cook until soft and lightly browned. If needed, add more olive oil.

Step 5: Combine and Serve

Add your cream sauce to your cooked mushrooms and reduce heat to low. Cook for about 1-2 minutes, stirring occasionally. Then, add the sauce to your pasta and toss to coat. Season generously with black pepper and add more salt to taste. Garnish with parsley and serve immediately.