Vegan Creamy Tomato Pasta

This post is sponsored by our friends at Elmhurst®.

We love using their unsweetened oat creamer as the vegan heavy cream substitute in this recipe!

You'll need: pasta, crushed tomatoes, Elmhurst® unsweetened oat creamer, sun-dried tomatoes, liquid smoke, soy sauce, miso paste, red pepper flakes, vodka, nutritional yeast, shallots, and garlic.

Step 1: Marinate the sun-dried tomatoes in the soy sauce and liquid smoke mixture. This will be our plant-based pancetta!

Step 2: Saute the sun-dried tomatoes until slightly crispy and most of the marinating liquid has cooked out.

Step 3: Add the shallots, garlic, and red pepper flakes. Saute another couple minutes to cook them.

Step 4: Next, add the vodka and cook uncovered until reduced by about half (2-3 minutes). It will look like this.

Step 5: Then, add the crushed tomatoes, nutritional yeast, and miso paste. The last two ingredients will add a parmesan flavor to our sauce.

Step 6: After simmering the sauce, add the Elmhurst® unsweetened oat creamer along with a pinch of salt and pepper.

Step 7: Stir and cook on a low heat until thick. This usually takes between 10-20 minutes. 

Step 8: Stir in the cooked and drained rigatoni (or your favorite pasta shape; penne also works!). Taste and season with salt and pepper as needed.

Serve vegan creamy tomato pasta sprinkled with fresh minced oregano and parsley and freshly ground black pepper!

If you love creamy vegan pasta sauces like this, you have to try Elmhurst® unsweetened oat creamer.

It adds a great texture with no weird "sweet" taste!