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Spicy Sundried Tomato Pasta

Recipe Courtesy of: Eat.Drink.Shrink


  • 1 Tbs. olive oil
  • 1 small onion, chopped (½ cup)
  • 4 carrots, peeled, diced
  • 1 cup vegetable broth
  • 1 1/2 tbsp tomato paste
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 28-oz. cans Fire Roasted Diced Tomatoes
  • 4 bowls of cooked pasta
  • 2 chilis in adobo sauce (chopped)
  • 1tbs adobo sauce
  • 3/4 tsp red pepper flakes
  • 2 tbs fresh basil (chopped)
  • 1 bay leaf
  • 4 sun dried tomatoes
  • 1/2 cup almond milk
  • 1/3 cup flour
  • 1 cup cashews
  • 1 tbsp nutritional yeast
  • 2 cups shredded kale
  • ¼ cup chopped fresh basil and Follow Your Heart Vegan Parmesan Shreds, toast, for garnish
Shiitake bacon:
  • 1 packages of shiitakes (sliced)
  • 1 tbs tamari
  • 1 tbs liquid smoke
  • 2 tbs coconut oil
  • 1 tbs vegan Worcestershire
  • 1 tsp red pepper flakes


  1. Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250°F for 30 minutes. Rotate the mushrooms in midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)
  2. Heat oil in saucepan over medium heat. Add onion, carrot, and garlic; cook 7-10 minutes until vegetables are soft. Add the tomato paste and cook until it begins to caramelize. Sprinkle the flour in while continuously stirring and cook for an additional 3 minutes. Add crushed tomatoes, broth, sun dried tomatoes, basil, red pepper, and bring to a boil, then cover, and reduce to a simmer for 10 minutes. Allow the flavors to combine by simmering for 25-30 minutes.
  3. Soak cashews in hot water for 5 minutes, drain water, set aside. Purée sauce in blender or food processor until smooth. Add the pre-soaked cashews and nutritional yeast, puree again, and put back into saucepan; return to simmer. Remove from heat, and stir in almond milk. Season with salt and pepper, if desired. Toss the angel hair in the sauce and shredded kale, and top with sun dried tomatoes, and shiitake bacon. Garnish with basil.

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