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    Creamy Sun-Dried Tomato & Kale Pasta

    Jump to Recipe·Print Recipe
    Creamy sun-dried tomato kale pasta.

    This Creamy Sun-Dried Tomato & Kale Pasta is so easy to make, super healthy, and kid-approved. It’s rich, creamy, and the perfect dish for a midweek meal.

    Sometimes it takes a good swift kick in the lower food regions to make a change. The truth is you can eat better and healthier and it doesn’t have to be complicated or tasteless. So, let’s make some Creamy Sun-Dried Tomato & Kale Pasta.

    Everyone loves a good carb coma once in a while, especially with creamy pastas! But, even vegan ones can be loaded with so much fat and crap they’re just not healthy. Well, not this bad boy! So, go ahead and put on your favorite sweat pants. It’s time to INDULGE!

    I love sun-dried tomatoes! They provide the perfect amount of “tang” to tickle the tastebuds and have a very “meaty” texture. Nutritional yeast, or nooch as we veteran plant-basers like to say, gives this pasta its cheesy flavor. If you’ve never used nutritional yeast, you need to start…NOW! Learn it. Live it. Love it! It’s an absolute game changer.

    And, just where does all that creamy goodness come from without using dairy? Well, contrary to popular belief, you don’t need to use liquid flesh – a.k.a. dairy – to get the rich creamy texture you desire in a good pasta dish. Unsweetened almond milk and some veggie broth work just fine as you will soon taste and see. And, it’ll keep you off the cholesterol medication. Again, you’re welcome.

    And, let us not forget the jolly green giant of nutrition in this recipe…KALE! Can you think of a better way to eat kale than letting it slide down your gullet coated in rich, creamy, cheesy sauce? I sure as hell can’t. And, for a third time…YOU’RE WELCOME.

    Trust me, you’re going to love this dish. Why? Because it’s…

    Tangy
    Cheesy
    Rich
    Creamy
    Crazy healthy
    Loaded with flavor
    Simple to make
    & SO FREAKING GOOD

    Want more of a cheesy kick, my Plant-Based Parmesan is perfect for topping! It’s quick and super simple to whip up.

    If this doesn’t fix your cheese craving and you’re longing for a little more, there’s always my Game Day Cheese Dip. One bite and you’ll be hooked!

    Be sure and let me know if you try this recipe! Leave a comment, take a picture, post it on Instagram and tag the photo #shaneandsimple so I can see your dish. If you want to be kept up to speed on all that’s going down with Shane & Simple and my latest recipes – SUBSCRIBE HERE!

    Print
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    Creamy Sun-Dried Tomato & Kale Pasta

    ★★★★★ 4.9 from 35 reviews
    • Author: Shane & Simple
    • Prep Time: 8 minutes
    • Cook Time: 17 minutes
    • Total Time: 25 minutes
    • Yield: 8 servings 1x
    • Category: Entree
    • Diet: Vegan
    Print Recipe

    Description

    Creamy sauces, even the vegan ones, are usually full of fat and not healthy. But not this bad boy! My Creamy Sun-Dried Tomato & Kale Pasta is tangy, rich, decadent, and yes, creamy! It all comes together in less than 30 minutes so it’s perfect when you want something quick, delicious, and healthy. Perfect for a mid-week meal.


    Ingredients

    Scale
    • 1 onion (chopped)
    • 3 cloves of garlic (minced)
    • 2 Tbsp. tomato paste
    • ½ tsp. salt
    • ½ tsp. black pepper
    • 4 ounces sun-dried tomatoes (get the ones not packed in oil)
    • 2 ½ cups low-sodium veggie broth
    • 2 ½ cups unsweetened almond milk (or plant milk of choice)
    • 1 pound whole grain penne pasta (or pasta of choice)
    • 5 oz. fresh chopped kale
    • ½ cup nutritional yeast
    • Crushed red pepper flakes to sprinkle on top (optional)

    Instructions

    1. Preheat nonstick skillet on medium-high heat.
    2. While pan is heating chop onions and slice sun-dried tomatoes into strips length-wise.
    3. Once pan is ready, add the onions and cook until they are soft. Then add garlic with a couple tablespoons of water and cook for 30 seconds to a minute.
    4. Stir in tomato paste and combine well with onions and garlic and season with salt and pepper. Toss in the sun-dried tomatoes and cook for just a minute or two.
    5. Pour in the veggie broth and plant milk, increase heat, and bring to a slight boil.
    6. Add the uncooked pasta, reduce heat, cover, and simmer for 10 minutes.
    7. Add kale, stir well to combine and cook until it starts to wilt. Then, add nutritional yeast and stir until pasta is smooth and creamy.
    8. Remove from heat and serve.

    Notes

    *The key to seasoning your food really well with spices is allowing your spices to toast. So, add them when you are cooking your onions, etc. The spices will cook into your food and season much better.

    Nutrition

    • Serving Size:
    • Calories: 250
    • Sugar: 7.6 g
    • Sodium: 273 mg
    • Fat: 2.7 g
    • Carbohydrates: 47.3 g
    • Fiber: 8 g
    • Protein: 11.3 g
    • Cholesterol: 0 mg

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    Reader Interactions

    Comments

    1. Sharan

      February 25, 2023 at 2:55 pm

      I loved this recipe! I used a combo of chickpea pasta and lentil pasta. The milk was Ripple pea milk I added a bit more broth in order for pasta to cook enough and it will be made again. Thanks Shane for always helping us eat healthy, vegan and oil free!!! Delicious!

      ★★★★★

      Reply
    2. Teri

      January 03, 2023 at 6:30 pm

      Hi Shane, just made this tonite,wow, its yummy.
      I found sundried tomatoes in our natural food store in produce section, no oil or salt in them.
      Used spinach cause that’s what I had on hand. And used parma cheese cause I can’t consume nutritional yeast. We will be making this regular! Thank u for great recipe! 😇

      ★★★★★

      Reply
      • Shane Martin

        January 04, 2023 at 11:35 am

        Thank you, Teri! I’m so glad you enjoyed it.

        Reply
    3. Danielle

      January 03, 2023 at 4:43 pm

      I like that this recipe used simple ingredients and was easy to prepare. Unfortunately we did not enjoy this dish and won’t make it again.

      ★★

      Reply
      • Shane Martin

        January 04, 2023 at 11:38 am

        Hi, Danielle! Thanks for taking the time to reach out and give me your feedback. I’m sorry to hear you did not enjoy the dish. I realize everyone’s tastes are different so not every recipe will be enjoyable. But, if you don’t mind, could provide some more info just in case there is something I could look into updating, etc.? I’m always updating old recipes and would just like to have your input. Thanks and Happy New Year!

        Reply
    4. Katherine

      December 26, 2022 at 7:09 pm

      Hi Shane. This looks delicious but I’m hoping you can answer my question before I make it. Both the packets of sundried tomatoes that I have (not in oil) have an amazing amount of salt in them. Would you soak and rinse them before using to lower the salt content? Or are there sundried tomatoes available that don’t have such a high salt content? Thanks!
      And thanks for all your recipes. Simple and tasty!

      Reply
      • Shane Martin

        December 27, 2022 at 1:53 pm

        I would definitely soak them but they’re are some brands that contain no salt. Harder to find but they’re out there.

        Reply
    5. Tom Shutze

      December 24, 2022 at 2:36 pm

      WHOLLY CRAP THIS IS GREATY! I also do your Tofui Scramble about once a week. It is better thatn any i have tasted.

      ★★★★★

      Reply
      • Shane Martin

        December 25, 2022 at 2:15 am

        Wow, Tom! Thank you so much and Merry Christmas!!!

        Reply
    6. Emily

      September 22, 2022 at 7:55 am

      Shane, you just nailed it to match my whole family’s taste with all the recipes I have tried, so far!

      For this one, I have replaced kale with chard, and it is just wonderful.

      Besides coming up with my own meals, following the whole food plant based path, or also constantly adjusting “normal” recipes, it is just an easy thing with guaranteed success to pick any of your recipes, and just follow it.

      ★★★★★

      Reply
      • Shane Martin

        September 22, 2022 at 11:20 am

        Emily, thank you so much for reaching out and sharing!!!

        Reply
    7. Judy

      August 17, 2022 at 7:02 pm

      I’m new to this vegan stuff so did not expect much. TOTALLY AMAZED!! How could Shane do this with Yeast?? Terrific taste, my husband totally enjoyed it and the leftovers were even delicious. I have a GF son who would love this.
      I already make the Cashew Mayo – LOVE IT! Again, I was so surprised that it was so very tasty, We no longer use mayonnaise. And, thinned out a bit, it’s a salad dressing.
      His Vegan Fudge is already a huge hit with all of our family. That one is amazing. I’m not much of a sweets eater but, no kidding, this tastes so much like real food that you can’t stop eating it – and it’s absolutely Chocolate!! Thank You Shane!

      Reply
      • Shane Martin

        August 20, 2022 at 3:13 pm

        Thank you so much, Judy!!!

        Reply
    8. Vickie

      August 12, 2022 at 12:54 pm

      This dish is amazing! My husband and I really like it.

      Reply
    9. Pat

      July 22, 2022 at 12:55 pm

      I’ve made something similar for a couple of years, using half & half with butter and lots of Parmesan of course. I can’t believe how this tastes practically identical. I used chickpea pasta. We’ve tried healthier eating off and on for years, but only in the past 3 months gone completely whole food plant based in hopes my husband’s blood sugar and my blood pressure/cholesterol readings become normal again. What I love most about your recipes is how you use just regular ingredients, without all the vegan options that aren’t always healthy. Thanks again for an amazing recipe!

      ★★★★★

      Reply
      • Shane Martin

        July 22, 2022 at 1:48 pm

        Thank you so much, Pat!

        Reply
    10. Peggy

      July 20, 2022 at 4:55 pm

      This was so easy and so delicious! It’s going to be a keeper for us! I used chickpea pasta, and it was perfect.

      ★★★★★

      Reply
      • Shane Martin

        July 20, 2022 at 5:47 pm

        Peggy, that is so great! Thank you so much for taking the time to reach out and let me know.

        Blessings,
        shane

        Reply
    11. Brenda

      July 18, 2022 at 1:46 pm

      Love this added mushrooms a little basil, wonderful

      ★★★★★

      Reply
    12. Regina

      July 17, 2022 at 9:48 pm

      Shane, this is just scrumptious!!!! Thank you for such a satisfying recipe. I’m having friends over soon and can’t wait to make this for them. You’re making me look like a rock star.

      ★★★★★

      Reply
      • Shane Martin

        July 18, 2022 at 10:57 am

        Thank you so much!

        Reply
    13. Dawn

      May 02, 2022 at 7:09 pm

      Hello, I am brand new to the vegan way of life, not sure how I stumbled on your recipes and am never looking back. Since I am new to this way of eating, I cannot tell you how much I appreciate your simple, quick and absolutely wonderful meals and the fact there are no specialty items to buy. I love pasta and this was perfect. Thank you and your family for sharing.

      ★★★★★

      Reply
      • Shane Martin

        May 03, 2022 at 3:05 pm

        Wow, Dawn! I’m so glad you’re here and thank you for the kind words. Congrats on eating plant-based, it changed my life…and saved it. Please don’t ever hesitate to reach out with any questions or comments.

        Blessings,
        shane

        Reply
    14. Jill Purcell

      January 27, 2022 at 10:13 am

      I recommended this recipe to a friend, but her daughter is unable to eat nutritional yeast. Would you be able to suggest an alternative? Thank you.

      Reply
      • Shane Martin

        February 03, 2022 at 6:58 am

        I’m sorry, Jill. Unfortunately, there is no sub for nutritional yeast. You could leave it out but you just wouldn’t get the “cheesy” flavor. Good luck!

        Reply
      • K

        October 24, 2022 at 7:13 pm

        You could make some vegan Parmesan.

        Reply
    15. Jill Purcell

      January 26, 2022 at 8:03 pm

      Omigosh! This was absolutely delicious. And happy days–there are leftovers! My husband declared, “oh, this is really awesome!” So yes, it was definitely a hit and it will go on our regular rotation of meals, including for company. Thanks for a great recipe, Shane!

      ★★★★★

      Reply
    16. Marlene Gee

      January 20, 2022 at 1:34 pm

      I have a question. I don’t have any kale, but I have most of a package of frozen spinach. Would that work. I also saw that someone added mushrooms and I have some that need using us so thought I’d those too.
      I’m pretty new to vegan cooking so I don’t tend to improvise with new recipes.

      Reply
      • Shane Martin

        January 20, 2022 at 4:55 pm

        Hi, Marlene. Yes, you could use the frozen spinach for this dish just make sure it is thawed.

        Reply
    17. Bonnie

      January 19, 2022 at 6:21 pm

      Excellent!!! I made it in the instant pot and added some failed bacon tofu to it. My husband and brother- in – law (both meat eaters) gobbled it up!

      ★★★★★

      Reply
      • Shane Martin

        January 20, 2022 at 2:14 am

        That’s so great, Bonnie! Thanks for sharing.

        Reply
    18. Christina

      January 19, 2022 at 1:38 am

      I made this tonight to use up some kale we had in the fridge. It was wonderful! Will definitely be making it again. Thanks for sharing your delicious recipes!

      ★★★★★

      Reply
    19. Sharon

      November 01, 2021 at 9:16 pm

      This was AWESOME!!! I had left over Bolognese “meat” and added it. It was absolutely divine. Thanks Shane!!!

      ★★★★★

      Reply
    20. Shelly

      October 15, 2021 at 4:03 am

      Shane, this recipe was brilliant! I used brown rice fusilli and added mushrooms. I blended a heaping 1/2 cup raw cashews with 2.5 ish cups water to use as my milk. I needed to use about 1 cup more liquid than recipe calls for, likely due to the high starch content of the rice pasta and the addition of the shrooms. I also used a Dutch oven instead of a skillet and I’m glad I did – more room to stir it all together.

      Bravo! Great recipe.

      ★★★★★

      Reply
      • Shane Martin

        October 15, 2021 at 11:16 am

        Thank you so much. And, LOVE, your workarounds. Bravo!

        Reply
    21. Shanna

      July 21, 2021 at 6:21 pm

      This sounds delicious. I planned on making this tonight thinking I had all the ingredients, but I just noticed that my dry sun dried tomatoes container is only 2 ounces. Can I add cherry tomatoes along with the sun dried to make up for the difference?

      Reply
      • Shane Martin

        August 07, 2021 at 11:10 am

        Just use what you got:) I like to say most amounts are just recommendations.

        Reply
    22. Joanie

      February 24, 2021 at 7:32 pm

      Bellissimo!! I loved it, but then again, I wasn’t surprised. I’ve come to trust your recipes. Every one I’ve tried is simply awesome. Thank you for yet another great one!

      ★★★★★

      Reply
      • Shane Martin

        February 25, 2021 at 10:18 am

        Awww, Joanie! That’s so kind. Thank you!!!

        Reply
    23. Rose Ann

      January 11, 2021 at 6:18 pm

      This was delicious & so easy! I love a one pan meal. I added a can of beans, so good. Again, thank you; so glad I found your site!

      ★★★★★

      Reply
      • Shane Martin

        January 13, 2021 at 12:26 pm

        Thank you, Rose Ann! I’m glad you found it too:)

        Reply
    24. Donna P

      October 15, 2020 at 1:00 pm

      I wouldn’t believe this doesn’t have cheese in it, except that I made it myself! A very delicious and beautiful dish…company worthy.

      ★★★★★

      Reply
      • Shane Martin

        October 16, 2020 at 2:04 pm

        Thank you, Donna!

        Reply
    25. e

      September 13, 2020 at 11:56 pm

      YUM!!!

      ★★★★★

      Reply
    26. Carol H

      June 30, 2020 at 2:59 pm

      Very easy to make but the sun dried tomatoes made it rather sweet and not as savory as I had hoped. I used a 3 oz package of tomatoes and it was too sweet with that smaller amount. Don’t think I will make it again. It also makes a HUGE amount.

      ★★★★

      Reply
    27. Kelly

      June 08, 2020 at 7:16 am

      Made this last night with unsweetened soy milk. Everyone, even my Iowa farm boy husband, really liked it! Thanks for an easy, yummy, healthy recipe, Shane!

      ★★★★★

      Reply
    28. Susan Cormack

      June 06, 2020 at 11:35 pm

      This was delicious! I’m vegetarian so used reduced fat milk and cheddar cheese (forgive me, I’m not yet vegan!) and it turned out luscious and creamy. Will be a favourite

      Reply
    29. Stephanie Moore

      April 19, 2020 at 11:48 am

      I was so excited for this recipe because it is full of ingredients I love but this one wasn’t quite a hit. I think if I were to do it again I would swap out the plant milk for veggie broth. We all agreed the plant milk gave it an off taste, might of been the unsweetened soy milk I used. I will give it another go because I love sundried tomatoes and every other recipe I have made of yours I loved.

      Reply
      • Shane Martin

        April 19, 2020 at 1:22 pm

        Hey, Stephanie. I’m sorry it didn’t turn out so well. Thanks for letting me know. Yes, I would try unsweetened almond milk of veggie broth. I’ve never tried with soy milk so I can’t say for sure that’s what it was. Let em know should you try again. Blessings.

        Reply
    30. Sarah

      April 18, 2020 at 1:06 pm

      I look forward to making this next week! How many days do you think it would keep in the fridge?

      Reply
      • Shane Martin

        April 19, 2020 at 1:28 pm

        3-5 days.

        Reply
    31. Liz

      April 05, 2020 at 12:59 am

      Made this tonight and the whole family loved it!

      ★★★★★

      Reply
    32. Leslie

      April 02, 2020 at 4:49 pm

      Looks delicious. Can this be made in an instant pot or slow cooker? If so, how can I adapt it? My stove in on the blink now (unfortunate timing with a shelter in place order), and the main ‘cooking ‘ vessels I have is the instant pot and slow cooker. Any suggestions are appreciated.

      Reply
      • Shane Martin

        April 02, 2020 at 11:20 pm

        Hi, Leslie. And, yes, terrible timing. I’m so sorry. Let me think on that for a moment and see what I can come up with.

        Reply
        • Leslie

          April 03, 2020 at 4:19 pm

          Thank you. No worries if it can’t be adapted.

          Reply
    33. Kathleen Sweeney

      February 27, 2020 at 8:04 pm

      Cooked almost exactly as your directions state.The box of Penne I purchased was 14.5 oz. This needed the amount of liquid you recommended. This was delicious!!!!!!!

      Reply
      • Shane Martin

        February 29, 2020 at 9:15 pm

        Yeah!

        Reply
    34. Katie

      January 30, 2020 at 3:13 am

      I made this for dinner tonight…. It was super yummy. So quick & easy 🙂 Thank you 🙂 x

      Reply
    35. Amy

      January 22, 2020 at 8:03 am

      This looks amazing!

      Thinking of making with Trader Joe’s cauliflower gnocchi instead of penne pasta. Would I have to reduce the amount of liquid if using pre-cooked pasta?

      Reply
      • Shane Martin

        January 22, 2020 at 2:07 pm

        Great question, Amy. I’ve never tried with pre-cooked pasta. Maybe start off reducing a little and see how that works. You can always add a lot better than take away:)

        Reply
    36. Janice Hathaway

      January 12, 2020 at 6:43 pm

      Just made this today. Only had whole grain fettuccine, and it still was beyond delicious! So quick and easy, and the flavors were spot on. Only thing I did differently was hydrate some dried mushrooms, and used them and some of their soaking water in the dish. Thank you so much, I so appreciate your user friendly recipes.

      ★★★★★

      Reply
      • Shane Martin

        January 13, 2020 at 9:41 am

        Thank you, Janice! Love the dried mushroom addition. And, way to use what you’ve got. That’s what it’s all about. Blessings.

        Reply
      • Becky

        September 18, 2020 at 5:52 pm

        Hi Janice!
        I’ve searching everywhere for whole grain fettuccine. Can you let me know where you found it and the brand?
        Thank you!

        Reply
    37. Susan

      December 13, 2019 at 12:01 pm

      Did you reconstitute the sun-dried tomatoes first or not? Looks yummy!

      Reply
      • Shane Martin

        December 13, 2019 at 12:21 pm

        Sometimes I do and sometimes I don’t. LOL! It doesn’t hurt to do it. But, I’ve had no problems if I don’t.

        Reply
    38. Kristina Moore

      September 10, 2019 at 3:31 pm

      Can the leftovers be frozen?

      Reply
      • Shane Martin

        September 11, 2019 at 8:05 am

        I’m not sure how well pasta freezes. But, we usually store this in the fridge for up to a week (if there are any leftovers) 🙂 Hope this helps! Blessings.

        Reply
    39. Christina

      August 27, 2019 at 2:53 pm

      I want to make this but have lots of bean noodles and quinoa elbows, etc. Both take only about 3 minutes to cook normally. I don’t want to ruin them but I really want to make it the way you suggest. Any ideas??

      Reply
      • Shane Martin

        August 28, 2019 at 10:58 am

        Christia, you should be fine as you are not boiling them so it will take a little longer for them to cook. I would just check and see as you go. That’s what cooking is all about:)

        Reply
    40. Elise Grein

      July 16, 2019 at 10:52 pm

      Omg!! I made this for dinner tonight for the first time and it was delicious!! Even my non-vegan 16 yo son liked it!!

      ★★★★★

      Reply
      • Shane Martin

        July 16, 2019 at 11:20 pm

        Wow! Elise, that’s so great. Thanks for letting me know and so glad you all enjoyed it. Blessings.

        Reply
    41. Nancy Manchester

      June 01, 2019 at 2:03 pm

      Unlike so many other WFPBNO dishes, this one does NOT taste like a compromise, and it was even better the next day! Rich, satisfying, creamy, flavorful with a little spicy. Thank you! I am officially a fan!

      ★★★★★

      Reply
      • Shane Martin

        June 02, 2019 at 6:09 pm

        Nancy, thanks for reaching out and for the kinds words. So glad you are here and you enjoy the recipes. Keep in touch. Peace.

        Reply
    42. Angel Andrews-Olmstead

      April 02, 2019 at 9:35 pm

      I am so happy to have found this recipe. My husband swore it had cheese in it (I had to show him the recipe so he would believe me when I said it was vegan), and my 12-year-old daughter asked for a second helping, licked the bowl, and asked me to make it every night. I didn’t use the red pepper flakes, my daughter doesn’t like spicy foods very much, and I used frozen chopped kale (because I’m lazy and I hate dealing with fresh kale). I also used cashew milk, because that’s what I had. A complete and utter success, this is definitely going in my recipe book!

      ★★★★★

      Reply
      • Shane Martin

        April 03, 2019 at 10:06 am

        Angel, that is so great! Pumped they liked it and thanks for the kind words.

        Reply
    43. Sheila

      February 23, 2019 at 5:33 pm

      I was excited about this until I saw how much nutritional yeast is there. I almost gag over it. Is it there for the nutritional value or the cheesy taste? Wondering if I could make it 2 tsp and still have it work.

      Reply
      • Shane Martin

        February 24, 2019 at 7:16 pm

        Sheila, it’s for the cheesy flavor. I say try it. You can always add more.

        Reply
      • Lynn

        August 21, 2020 at 3:57 pm

        Sheila, I didn’t really like nooch until I tried KAL brand, it’s so tasty (even plain). I’m making this for dinner tonight… thanks Shane!

        Reply
    44. Catherine

      February 22, 2019 at 7:34 pm

      Delivered on every level….loved it! Thanks

      ★★★★★

      Reply
      • Shane Martin

        February 22, 2019 at 8:54 pm

        That’s awesome!!! So glad you like it.

        Reply
      • Shane Martin

        February 24, 2019 at 7:20 pm

        Thank you!

        Reply
    45. Sandi

      February 20, 2019 at 7:10 pm

      Great recipe! I used coconut milk, gai choy, and edamame spaghetti. Also added chopped almonds to the nutritional yeast. Balsamic at the end. Also mushrooms. Delicious ?

      ★★★★★

      Reply
      • Shane Martin

        February 22, 2019 at 8:48 am

        Sounds amazing! Way to make it your own. Can’t wait to try it like this myself:)

        Reply
    46. Lou

      February 01, 2019 at 5:49 am

      Could the vegetable broth be made with a stock pot?

      Reply
      • Shane Martin

        February 01, 2019 at 5:35 pm

        Sure.

        Reply
    47. Char

      January 16, 2019 at 7:25 pm

      This was great!I will certainly make again.
      It was a lot for 2 people so how is the best way to reheat the leftovers?
      What would be the best way to take to a covered dish dinner?
      I would also give it a 5 star.
      I love your recipes!

      Reply
      • Shane Martin

        January 17, 2019 at 10:01 am

        Thank, Char! Usually the way I like to reheat is just throw it in the microwave if it’s just for me. But, on the occasion I’m heating for 2 or more, I’ll add just a little almond milk and heat in the oven at 225 degrees until it’s warm. If taking to a covered dish, I would make it so it would be finished right before leaving. But, I’m also one who likes to live dangerously:)

        ★★★★★

        Reply
    48. Lewis Johnson

      January 15, 2019 at 12:18 pm

      This looks amazing. I love all the different colors in it.

      Reply
      • Shane Martin

        January 17, 2019 at 9:57 am

        Thank you!

        Reply
    49. Joanna

      January 11, 2019 at 8:09 pm

      It was good, the family had some reservations, but I think if I change out kale for spinach, and add more liquid (my penne took an extra 5+ min to cook, and therefore wasn’t very creamy), and add the paprika like you mentioned, they’ll like it. Because I liked it, and I *am* making it again. 🙂

      ★★★★

      Reply
      • Shane Martin

        January 12, 2019 at 11:08 am

        Joanna, thanks for sharing. All of cooking is testing and trying. But, I’m so glad you enjoyed it and really appreciate you reaching out to share. Blessings.

        Reply
    50. Mary

      October 24, 2018 at 5:50 am

      I want to make this but I only have the sundries tomatoes in oil. Have you any advice? Thanks.

      Reply
      • Shane Martin

        October 24, 2018 at 10:44 am

        I would simply say rinse them and use what you got. What we want to avoid is cooking and adding oils to our food.

        Reply
    51. Mary Nolan

      October 10, 2018 at 9:37 pm

      Shane,

      I made this today. It was really delicious. It made a lot too. My husband likes spicy food and he liked the spice in it. I did too, however, question, if I wanted to counter the spice some, what would you add? But overall, it’s really good. The creaminess made me think I had put cream in it.

      ★★★★★

      Reply
      • Shane Martin

        October 11, 2018 at 7:50 am

        That’s so great, Mary! Thanks for sharing. I would just decrease the spice or eliminate altogether. And, maybe replace with milder spices like paprika or smoked paprika. Hope this helps! Peace and feast.

        ★★★★★

        Reply
    52. LouAnn

      June 16, 2018 at 6:42 pm

      This pasta is freaking awesome. I wouldn’t hesitate to bring this to the biggest meat grubbing crowd you know. They will snarf it up just like we are tonight. Serving it with corn on the cob.

      Reply
      • Shane Martin

        June 17, 2018 at 9:46 am

        Thanks so much, LouAnn! So, glad you enjoyed it. Thanks for sharing. Peace and feast.

        Reply
    53. Holly

      June 08, 2018 at 9:22 pm

      I made this kinda changed it I had bow tie noodles and I’m not big on kale so used spinach. Very yummy.

      Reply
      • Shane Martin

        June 08, 2018 at 10:57 pm

        Holly, this sounds great! Way to make it your own. Thanks for sharing. Blessings.

        Reply
    54. Ellen Lederman

      April 25, 2018 at 7:05 pm

      Not sure how I stumbled upon your blog—maybe you posted on FB and I followed the link. I’m so glad I did! This pasta was everything you said it was. So easy to make but so flavorful. Full of umami flavor. My husband usually puts noosh on all pastss but he felt the taste was so good and complete with this he didn’t use any…first time ever! Not that there is anything wrong with nutritional yeast—and the sauce had plenty in it already, but he actually was so satisfied with the flavor that he mindfully realized he didn’t need any more! This is so healthy and wonderful. The only tweak we did was cooking the pasta separately in boiling water since that was what we are used to—just didn’t know how it would cook in the sauce…but now that I’ve made one of your recipes, I will trust you completely. I hope you continue your blog—not enough guys who do WFPB blogs, so your doing it will inspire others. You write very well and have great photos…and the recipes! Keep up the godo work and thank you.

      ★★★★★

      Reply
    55. Michael

      February 26, 2018 at 3:08 pm

      Creamy and delicious!

      ★★★★★

      Reply
    56. Hallie

      January 22, 2018 at 8:13 am

      This looks really good, but I have a quick question. This seems like a lot of liquid….5 cups???? You indicate cooking for about 10 minutes after adding the pasta….does this give it time to cook down the liquid?

      Reply
      • Shane Martin

        January 22, 2018 at 10:03 am

        Yeah, I know. If you follow the method it works out just right. The liquid will cook down and once add the nutritional yeast at the end, it absorbs liquid as well to create the creaminess.

        Reply
        • Nikki

          August 11, 2022 at 6:28 pm

          10*
          This is the best pasta ever. I love making this for my non vegan friends. I need yo make it again as I’m craving it!

          ★★★★★

          Reply

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