Tag Archives: Artichoke Hearts

My Nutritarian Diary: Vegan Sun-Dried Tomato “Alfredo”

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This Vegan Sun-Dried Tomato “Alfredo” is a wonderful recipe for a few reasons. First, it’s absolutely delicious. The sun-dried tomato flavoring gives this sauce one of the best flavors I’ve tasted since going mostly plant-based in my eating.

Second, it’s so easy to make! I mean the only thing you have to “cook” is the pasta. Really, that’s it. Isn’t that great?

Third, this “alfredo” is better for you than its fat-laden (and yes, I’ll add delicious!) cousins. Using lite silken tofu and cashews helps provide the creamy texture that wonderfully coats the pasta. Cashews are a great alternative to using heavy dairy creams in recipes, and the tofu makes the sauce go further.

Add the sun-dried tomatoes, and you have a dish that packs a nutritional punch of fiber, protein, calcium, antioxidants, and more! And the artichoke hearts are worth a mention, too. They are full of health benefits including aiding digestion, lowering cholesterol, and possessing a high amount of the antioxidant vitamin C.

So, what are you waiting for? Why don’t you give it a try and let me know what you think!

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Vegan Sun-Dried Tomato “Alfredo”
(Adapted from Tosca Reno’s “Penne with No-Cook Sun-Dried Tomato Tofu Cream, Artichoke Hearts and Basil” recipe in The Eat-Clean Diet Vegetarian Cookbook.)

• 12-16 ounces of pasta of your choice (I used 12-ounces of tri-colored penne pasta)
• 1 (12.3 ounce) package firm lite silken tofu, drained, at room temperature
• ½ cup raw unsalted cashews
• ½ cup hot water
• 1 cup rehydrated sun-dried tomatoes (not in oil), drained
• 1 clove garlic, chopped
• 2 tablespoons chopped basil
• 1 tablespoon nutritional yeast (or more, to taste)
• 1 (12 ounce) package frozen artichoke hearts, thawed
• ¼ teaspoon each sea salt and freshly ground black pepper

“Bring a large pot of water to boil over high heat and cook the pasta according to package directions until ‘al dente’. Drain, reserving ¼ cup of the cooking liquid. Do not rinse the pasta. Transfer the pasta to a large bowl.

In a blender (or food processor), blend the tofu, cashews and hot water until very smooth. Add the sun-dried tomatoes, garlic, basil, [nutritional yeast], salt and pepper, and blend until combined, but you can still see little chunks of tomatoes. Pour over the pasta, add the artichoke hearts, and toss to combine. If the sauce is too thick, add the reserved pasta cooking liquid a bit at a time until you reach the desired consistency” (Tosca Reno).

The original recipe called for one tablespoon of chopped marjoram, which I didn’t have on hand. Also, I added nutritional yeast to my version for more of a “cheesy” flavor. And Tosca’s name for this recipe was just entirely too long for my blog post title, so that is why I’ve renamed it.