Zesty Vegan Cilantro Cream Pasta with Roasted Paprika Tomatoes

Warm pasta is tossed in a zesty cilantro cream sauce and topped with roasted
paprika tomatoes. The creamy sauce is balanced and brightened by the lime juice,
fresh cilantro, zesty garlic, and peppery arugula. The roasted tomatoes add a
subtle smoky flavor and just a hint of sweetness. The combination comforts like
an alfredo pasta yet the range of flavors is vibrant of fresh like a
vegetable-laden spring or summer pasta.

Servings: 4 servings

Author:

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Course:

Pasta Entrée Bigger Bites

Cuisine:

Vegan plant-based gluten-free

Instructions

1 Preheat oven to 400F. Line a large rimmed baking tray with parchment paper.
2 Add the halved cherry tomatoes to the pan, drizzle with the olive oil, and
sprinkle with the smoked paprika and sea salt. Toss to coat and spread out into
an even layer across the pan. Roast the tomatoes for 18 to 22 minutes or until
they're tender, blistered, and just beginning to turn golden-brown on the edges.
Remove from oven and let cool on pan.
3 Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook
until al dente. Drain, reserving 1 cup of the pasta water, and transfer the
cooked pasta to a large bowl. Add the chopped arugula, toss, and set aside.
4 Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets to
the pot and boil for 7 minutes or until very fork-tender. Strain off the water.
5 Add the boiled cauliflower florets, almond milk, garlic, scallions, nutritional
yeast, olive oil, lime juice, sea salt, chili powder, cumin, and cayenne pepper
(if using) to a high-speed blender. Blend on high for 1 to 2 minutes or until
completely smooth and creamy.
6 Pour the sauce into a large saute pan. Turn heat on medium and stir constantly
for 3 to 5 minutes or until hot and bubbly. Stir in the chopped cilantro. Then,
add the pasta and arugula to the pan and toss to coat. Heat for 2 minutes or
until the sauce thickens and clings to the pasta. If needed, add pasta water, ¼
cup at a time, to thin the sauce. Remove from heat.
7 Scoop the pasta into pasta bowls and top with the roasted cherry tomatoes.

Zesty Vegan Cilantro Cream Pasta with Roasted Paprika Tomatoes

Course:

Cuisine:

🧂 Ingredients

Instructions

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