Creamy Vegan Sun-Dried Tomato Pasta


Sundried tomato basil pasta ( creamy vegan pasta recipe)

Video taken from the channel: NomNomTo Fitness



Video taken from the channel: avantgardevegan


Creamy Tomato Pasta | Vegan One Pot Wonder | THE HAPPY PEAR

Video taken from the channel: The Happy Pear


How To Make: Vegan Creamy Sun-Dried Tomato Pasta With Pan-Seared Hearts of Palm “Scallops”

Video taken from the channel: From The Vegan Side With Love



Video taken from the channel: Chickapea Pasta


Creamy Sun-Dried Tomato and Spinach Pasta

Video taken from the channel: Entertaining With Beth



Video taken from the channel: Maddie Lymburner

All you’re going to do is soak or boil cashews until they are tender, then blend with water until you reach a creamy smooth sauce. Slice basil, garlic, and sun-dried tomatoes. Sauté the garlic with sun-dried tomatoes until golden and delectable. Stir in cream, water, tomato paste, and basil, then toss with hot pasta. Cook the pasta in a large pot of salted boiling water until just shy of al dente.

2 – Heat oil in a large skillet over medium heat. Add the garlic and tomatoes. Sauté until garlic is fragrant. 3 – Add the tomato paste, Italian seasoning, and crushed red pepper. Sauté for 30-60 seconds until fragrant.

Stream in the Unsweetened Hemp Beverage while stirring, then mix in the sun dried tomatoes and nutritional yeast (or vegan parmesan). Bring the sauce to a simmer, then turn the heat down to low and let simmer until thickened, about 3 minutes. Add the pasta and let cook for the final minute.

Salt and pepper to taste. 30 minute Creamy Sun-Dried Tomato Pasta. Tasty pasta made with sun-dried tomatoes, spinach, and topped with a creamy dairy-free sauce and crushed red peppers.

Creamy Sun-Dried Tomato Pasta 12 ounces of pasta, cooked according to the back of the package. This creamy sun-dried tomato pasta is an easy plant-based recipe that comes together in 20 minutes or less. When you don’t know what to cook for dinner or just want a healthy vegan/vegetarian-friendly recipe that’s super simple and delicious make this sun-dried tomato pasta recipe your go-to. Directions: Cook the pasta according to instructions on the packaging. Place all the sauce ingredients into a food processor and blend until smooth.

Add more milk or water if needed to reach a sauce-like consistency, When finished, pour the sauce over the pasta and heat for. 250 g uncooked penne pasta. 1 tbsp + 1/2 tsp extra virgin olive oil.

4 to 5 garlic cloves, minced ( 2 tbsp) 1 1/2 tbsp cornflour*. 2 cup s unsweetened almond milk. 1/2 tsp salt + pepper to taste. 1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil.

Creamy Sun-Dried Tomato Mushroom Pasta (Vegan) Vegan Creamy Mushroom Pasta with flavor-packed sun-dried tomatoes, garlic, and spinach! An easy, satisfying 30-minute weeknight dinner. Let’s make a pan of satisfying, vegan creamy mushroom pasta with flavorful sun-dried tomatoes, garlic, & spinach!Make the creamy sun-dried tomato pesto by placing the cashews, milk, 1/2 cup of the sun-dried tomatoes, lemon juice, garlic and salt into the bowl of a food processor fitted with an S-blade.

Creamy Sun Dried Tomato Pasta with Garlic Soy curl Creamy Sun Dried Tomato Pasta with Garlic Soy curls. 20 Gm of Protein Vegan Tuscan Garlic “Chicken” And pasta. Vegan Recipe Can be Soyfree with Mushrooms or Seitan. 30 Mins.

Gluten-free and nutfree option.

List of related literature:

Add the sun-dried tomatoes, 4 tablespoons of the butter, and the Parmesan cheese.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
Houghton Mifflin Harcourt,

Purchase sheets of fresh vegan pasta, if you can find it, or make the ravioli with vegan wonton or pot sticker wrappers.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

Add 4 TBS OLIVE Oil, and sizzle 1 sliced ONION, 1 small peeled, cubed EGGPLANT, 12-oz. cubed FIRM TOFU and 4 TBS jarred slivered OIL-PACKED SUN-DRIED TOMATOES for 10 more minutes.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Uncover and add ½ cup oilpacked sun-dried tomatoes, rinsed, patted dry, and sliced thin; cook until broccoli is tender and water is evaporated, about 2 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

One day, combine the pasta with shredded basil, sun‑dried tomatoes, and feta cheese.

“Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting” by Bethenny Frankel, Eve Adamson
from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
by Bethenny Frankel, Eve Adamson
Atria Books, 2009

Puree an avocado, a handful of basil leaves, a clove of garlic, juice from one—or more—limes, about one-quarter cup of olive oil, salt, and pepper together in a food processor or blender; if you like a thinner dressing, add a few drops of water.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

It’s rich and creamy and bursting with flavor, which makes it a fantastic go­to sauce to top Bliss Bowls (page 104), gluten­free pasta, Loaded Baked Potatoes (page 101), baked tofu or tempeh, or any low­FODMAP grain.

“Low-FODMAP and Vegan: What to Eat when You Can't Eat Anything” by Joanne Stepaniak
from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything
by Joanne Stepaniak
Book Publishing Company, 2016

Process flax seed, sun-dried tomatoes, and water in a Vita-Mix or a blender until a smooth puree is produced.

“Beautiful on Raw: Uncooked Creations” by Tonya Zavasta
from Beautiful on Raw: Uncooked Creations
by Tonya Zavasta
Br Pub, 2005

You could serve it over whole wheat or regular pasta, with paneer or parmesan cheese on top.

“Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles” by Amadea Morningstar
from Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles
by Amadea Morningstar
Lotus Press, 1995

Oversalted pasta should be saved, mixed with unsalted butter and a lot of fresh herbs, like parsley, rosemary, and marjoram, and made into a pasta frittata, using the recipe on page 30.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • that looks incredible haha might be trying that out next <3 I also made a vegan peanut noodle dish, it's up on my channel if anyone is interested <33 love

  • I just made this but i did not have mushrooms so i substituted with kale and yellow bell pepper and it was sooooo delicious! Thank you for sharing your recipe!

  • Honestly, I wanted to change my current life style (eating fast food all day!) and I have stumbled on your channel. So today I was determined to cook this meal specifically cause I always wondered how cashew sauce would taste like! LOL. When I finished cooking and took the first bite I was shocked! It tastes AMAZING. Now I’m looking forward to learn more of your vegan recipes and I’m glad that I have found your channel. You just gained a new sub +.

  • not vegan yet but thinking of changing my eating habits a bit. who does your music mix its awesome. anyway thanks for being awesome brother. keep going

  • ok, i’m here to see the recipe because it’s simple and i love simple things, but i just want to say: i love you guuuys! <3
    love your videos, love your recipes, love your energy, your sense of humor. thank you for this channel!

  • Do they have a vegan cookbook? I’d buy in a second! Everything I’ve made from here is so delicious! My husband loves and that’s big! ����

  • Did you add the whole grinded paste to the sauce? In the video it seems you have used like 2tbsp. So in that case why to grind the entire jar of sun dried tomato, can you please clarify?

  • Just made it. Wow, very delicious. I made the mistake of using vanilla flavored almond milk so it came out a bit sweeter, but the foundation of a killer pasta dish is there. I will keep this one in my recipe book.

  • For UK people with coeliac, Tesco has quite a few gluten free pastas now in the regular pasta section for a decent price (don’t go to the free from section, that’s where they gouge you). My favourite thus far is red lentil pasta, but they also sell buckwheat and the aforementioned brown rice pasta there.

  • OH my goodness, this was so good. Right after I watched your video, I went right to the store, got the ingredients I didn’t have and made it tonight it was a late dinner, but well worth it. I love your cooking ideas!! Keep it up:)

  • Thank you for sharing as always this looks delicious and simple…I know what I’m cooking for dinner tonight… thanks for sharing

  • Oil
    1 Onion
    3 cloves of garlic
    1 Aubergine
    Soy sauce

    2 cans Tomato sauce
    100 gTomato extract
    500ml Milk
    500ml Veggie stock
    500+g Pasta

    Chili flakes
    25 g Basil
    Nutritional yeast

  • I’m Chinese and cook 3 dishes for dinner almost every night. Can you imagine how much preparation and cleaning up there is! I cooked this tonight, replaced the aubergine with grated carrots and I didn’t add the nutritional yeast. It was very flavourful and made my life much easier. My mum had seconds and that says a lot! Thanks for the recipe ��

  • I don’t think I can convey just how much this series is inspiring me. I’ve been eating at home more frequently, saving money and eating healthier! Thank you for another great one!

  • Just made this & I feel the coconut cream made it kinda sweet smelling/tasting, I had to try to cut the sweetness with lime juice. Is there anything I can use to replace the coconut cream? Other than that it was delicious (:

  • I have made this dish twice, but it took more like 90 minutes because my kitchen is so small. Still delicious, though. The breadcrumbs are so good and make a nice, yummy topping. Anyone looking for a fun twist on pasta sauce, vegan or not, should try this out. Also, it’s super filling; I have to be careful not to eat too much before I go swimming. ��

  • I love this but I am allergic to broccoli what do you suggest as a substitute, I usually use cauliflower but I think for this dish it should be something green.

  • It’ Pangrattato, with an A, not an O. The O is only at the end of the word. Recipe made me hungry, even though I have just eaten ��

  • Looks soo yummy and easy and will make it for dinner next Saturday for children n grandchildren. And I love the way you explain. Thanks

  • Absurde!!! Ne mangez jamais ca! Ces personnes ont un problème il suffit de regarder comment le gaz noircit leur casserole exagérément pour comprendre qu’ils n’ont aucune légitimité en cuisine. Ils feraient mieux de faire de la moto ou des partouzes

  • Made this. I must have done something wrong because it tasted like shit, basically uneatable. The four cloves of garlic took over the whole taste and just tasted disgusting.

  • That is so delicious I’m going to make it next time I have dinner with my friends, and as I am from Sardinia I’ll try it both with and without some pecorino sardo! Thank you for the recipe!

  • Oh my goodness! This looks delish and I know my family would love it. Just subscribed:D Glad I found you in the Blogging Jumpstart because these recipes (and your videos) look great!

  • Saw you post this in our facebook group a few weeks ago, saved the video and just finished making! It’s sooooo good!! I I used two cups of unsweetened milk due to the fact that each time I’ve used coconut cream, the taste just didn’t suite me. It still soooo good! Thanks a lot!!

  • I am sitting here having this pasta for dinner. WOW! There are no words to describe how good it is. The best part is my husband (who is NOT a vegan or even a vegetarian) has already finished his serving and is in the kitchen getting more. Bonus…not once has he asked where the meat is!!! I love you Gaz!

  • I had the video playing as I was cleaning and I heard “sausage” and I had to rewind.. I was so confused for a second girl haha. Great recipe though! ❤️

  • Hi Beth! I feel so grateful for your you tube presence! You and your recipes always brighten my day. Your recommendations for kitchenware are always on point and your dad is super cool too. Thank you for being you and continuing to provide us with high quality content. I will continue to happily support you as much as I can.

  • Hi Maddie!!! Love your content soo much! You are truly amazing!

    I make a dish similar to this but use coconut cream instead of cashews and thicken it with the slightest bit of cornstarch. It’s super delicious!

    Keep on doing you, because you are AMAZING! �� P.s you too Kyle, don’t think we forget your amazing camera skills and unconditional love and support for Maddie, love you just as much!!!

  • You can really taste the Italian seasoning here. I will probably cut it down next time. Other wise, nice easy weekend dinner recipe.

  • WOW I made this today &……. it came out great your such an inspiration to me, your so calm & clear you should teach in schools as kids (some!) have no idea what quality simple tasty nutritious food is & what fun & how satisfying the end results can be thanks Beth ��

  • Made this for lunch today. Left out the maple syrup, and used just a teeny bit of oil. I’m avoiding added sugar and oil. I used 2 zucchini cause I didn’t have an eggplant. It worked great! Yum! I might cut it in half next time tho…lol makes a lot! Definitely 6 servings.

  • Hi Beth! I am 10 years old and my name is Bella! I always watch your videos and every time a new video comes out I got soo excited and my mom loves you too. I tried sone of your recipes and they were great! My most successful was the tart a soilel (forgive me if i spelled that wrong) �� I will also add the me and my mom looove Trader Joe’s I know you bye some stuff there! I love your videos Thank you soo much for your time and effort making these yummy recipes I want to try this recipe and your salted caramel pudding it looks yummy! ������‍��

  • i have just made this…one word YUMMMMYYYY…omg me n my partner loved it…loved it that much im makin it next week…hee hee….thanks for sharing this DELICIOUS recipe….cant wait to eat it again….����

  • This looks good beth i always have things like this on hand..thank you for giving other options of things if we don’t have on hand that helps alot..I’m definitely going to give this one a try..have a beautiful day.��

  • where did you get your big non stick pan?? we have 2 at my house (theyre copper) but they dont do their job very well.. I think its time for an upgrade!:)

  • I made this for lunch yesterday after watching your video! I didnt have have cashews for the sauce, so I used hummus. Also didnt have mushrooms, so I used broccoli. It was so tasty and yummy! I love watching your videos ��

  • Tried this and it tastes great! So simple! Thank you for sharing:) I also like simple cooking since I have an active toddler right now. Cooking/baking is our bonding time, so just recently, I created a channel for her so she can have an outlet of her energy:D

  • This looks so good! I will have to try it with sun-dried tomatoes someday, but do you think I could use roasted red peppers instead? Probably wouldn’t need all the water (or any?) that you used to blend with the tomatoes then, right?

  • Hi Beth! I’m in my mid-20s and living halfway across the world from home, my family, and my comfort zone and while it’s such an exciting time in my life, it’s also very lonely. But your videos are always a slice of comfort and warmth in my day.:) With lots of love from Korea — ��

  • Gaz, your recipes and cooking style is top notch. You walk amoung the great gods of cheifs! Thank you for helping so many vegans, vegetarians and nonvegetarians as well, keep life more enjoyable by teaching us to create your amazing dishes. May you be rewarded and blessed 10 fold. Thank you!! ������ ��

  • Question: can you freeze the leftover tomato base. This was AMAZING. Bae loved it. I added leftover chicken tenders, parmesan, mozzarella, and two heaping spoons of basil pesto to the tomato paste. Amazeballs!

  • Just finished a bowl of this delicious meal, and omg maddie you’ve out done yourself again! So so yummy thank you for another 5 star recipe ❤️��❤️

  • Great video. I appreciate your matter of fact and very informative work….always succinct but also entertaining. Very professional video production, IMO. Keep them coming! ❤️

  • Beth! Just made this dish for four grownups, served with chicken sautéed per your piccata recipe. ZERO leftovers! Raves! “When are we having this again?” Thanks for sharing!

  • I just cooked this, thanks for the inspiration. <3 I used zuchini instead of the aubergine (because I hate aubergine) and I added some black olives. It's really really good and sooo simple.

  • I absolutely love the substitution comments. They’re incredibly helpful because I oftentimes run out of those pantry stable items. Thanks for another amazingly simple recipe. I can’t wait to make it.

  • Ok this was absolutely amazing! Thank you for this recipe. I have enough to last a few days. Awesome video! And yes the breadcrumbs took the meal to a different level. I did however add chickpeas for additional protein.

  • This was great! I didn’t have any King oyster mushrooms so what I did was sauteed a mushroom medley with vegan Worcestershire sauce and salt. Instead of pasta I used spaghetti squash. Added some vegan parmesan and some sweet bell peppers. Then topped it off with Old Bay sauted white mushrooms.

  • I made this tonight except I left out the nutritional yeast & added Meatless Farm mince in to the mix. Me and my girl loved it! Big thanks for the recipe Gaz. 10/10 ����

  • 500g of pasta will only feed four people a nice good sized meal. You would need 50% more to feed six people. You always go by the weight of the pasta as to how many people it will serve. I think for myself I would add some more vegetables because the pasta I like for these sorts of dishes does not come in a whole grain variety it only comes in the regular old durum wheat and water pasta. So I would add some extra veg to make up for that fact and not feel so guilty!:-) you guys are just too cute!

  • I’m a twin and I find other twins sooo cool. I don’t know why. They’re also very good looking, sooo..,swoon. Grazie per la ricetta ��

  • Hey beth i tried this yesterday and it was AMAAAAAZING
    One more thing dear
    In your description you forgot to add the garlic to the tomato sauce

  • I am an avid fan of yours. I love your creations BUT we all understand that you have difficulty pronouncing that italian word.
    You could have tried it twice or thrice on the show but the multiple attempts of yours have kind of marred the show for me a bit.

    I am not italian but a polyglot and language lover, perhaps that is why I felt differently about it. I wish I could gift you an edited version of this video removing all those attempts to pronounce the word after the second one.

    I wish you all the best and looking forward to more amazing recipes.

  • Even if you’re not a vegan this is still one of the best channels on YouTube for cooking. It’s so simple to follow, great content!

  • OMG! So frrrreakin delicious!
    I made vegetarian version of it plus I added baked cauliflowers leftovers from yesterday but it’s just great!
    Thanks Happy Pears!

  • Any ideas on what to serve for a summer backyard gathering, we have one coming and half the people are vegan so I would like to do an all vegan party!

  • I’m currently in high school in Wisconsin, and I feel like I don’t have a lot of friends. Cooking has really helped me cope with my loneliness and I feel like you have really helped me for the past few years. Thank you

  • Hi I made this tonight for supper. Super chuffed. Delish thanks Fri recipe and first time making cashew cream. I added quite a few things. Diced one onion, paprika, more almond milk, spinach and herbs also used coconut rice milk

  • Thanks for sharing the recipe! I just made it today using Red Lentil pasta. The sun dried tomatoes really make a difference and gives it a nice flavor with a soft subtle tomato crunch.

  • Hi Beth! Thank you so much for this recipe. I’m definitely trying it soon. Last week I made your pesto tortellini and the ziti pasta with prosciutto and asparagus and they were amazing. I’m looking for more such recipes so that I can eat out less and eat more home cooked meal so ��
    I don’t know if you got my note in the last video. It was a long post. It was about the grand success of the Christmas party and all your recipes were absolutely amazing. Although we’ve never met and you are far from me, you’ve been my amazing culinary mentor. Thank you so much! I’ll forever remain indebted to you! ����

  • I tried this for dinner today. The soy sauce fits perfectly. But I couldn’t really taste the mushrooms. Next time I will leave them out.

  • Hi Guys!
    I have just tried this dish, new to being a vegan, a hater of mushrooms and on the road travelling and it’s delicious! Thank you for this, and your awesome positivity ����

  • If you have children show them how to eat spicy… Chilli has a lot of health benefits…
    You don’t have to give ’em Habanero right away

  • Beth, you’re doing a so much great job with sharing your talent! Your YouTube videos and your websites are amazing! Thank you so much and God bless you and your family always…

  • lovely thanks, although I added some vegan pesto to mine. yum��
    thanks so much for these recipes. I watched earthlings, and have gone vegan, and you guys make it so easy. xxx

  • Perfect timing!���� My son came home from college because he missed us, and I was wanting to find a new hearty recipe that we can all enjoy!���� Thank you!������

  • Gaz. Please make a cookbook with all these 15 min recipes! I can’t find them half the time when I go looking or can’t remember the name. A book! Please!!

  • Cooking this right now, and it looks delicious. Your instructions were spot on. The aroma coming from the kitchen is heaven. Thanks happy �� ��

  • OMG far out brussel sprout that looks really delicious I’m so glad you made this recipe vlog I’m going to give this one a crack ����

  • I am new to your channel and I’m really enjoying your recipe ideas. However, the one thing that is preventing me from subscribing and recommending your channel is the amount of time you take to start doing the cooking, which usually doesn’t start until 1:30 mins to 2mins in. All the chats and “slow mo beauty shots” are really off putting. I’m a gay man and I really do appreciate your truly good looks ; ) but you are over gilding the lily. Cut the intos to 30 sec to 1 min max and it will only add to your channel. Keep up the good work.

  • I just made this pasta tonight. It’s delicious. Thank you for the wonderful recipe. I cook for one, so this’ll be my dinner for the next few days! ��

  • Such an awesome
    Recipe guys.. Love the way you present your dishes.. I wonder where can I get Tamari���� If I spelled it right ����

  • Did you guys grow up in a family household that ate a lot of meat? Strange for me to say maybe but your faces look very omnivorous. What’s even stranger is that I feel like I’m almost offending you guys by saying that. lol

  • Made tons of this and took it to the beach for my non-vegan friends. The bowl ended up empty and they all asked for the recipe the next day! So good ❤️��

  • You guys… firstly, it is not “pangrattOto” but it is “pangrattAto”, and secondly, if it tastes good you say “Buonissimo” not “Brllissimo”, since that means “very pretty” but in italy we don’t use it to describe food. Nice dish though, definitely gonna try it out!

  • I subscribed to your channel two days ago & I’m in love with your recipes (although I do have a whole lot of catching up to do). Thanks Beth! ��

  • Thank you dear for the lovely recipe,but i have a question can i replace the milk with plant milk cause my kids are lactose intolerant.hope to hear from you

  • You guys are my absolute ��favorite vegan�� cooking channel! I just ��adore�� you guys. I like that you keep it simple, quick, but so delicious! You also stick to ingredients that are pretty much vegan staples so I don’t have to go out and buy 20 ingredients to make one meal. Also, you have me shredding carrots into anything and everything now, which I’ve never done before. ������Love it!������

  • that looks like a perfect meal to make when family comes for lunch! I loooove cooking but lately I dont have much time, I so this ll be perfect

  • Thank you so much for all of this, not vegan myself but I cook loads for a friend and she is, any advice for someone cooking for a vegan?

  • Okay, here is my issue. I don’t eat eggplants or mushrooms. Can you mention substitutions during your demos. Most of the times I just don’t include them but feel that I could have added something else.

  • I just loove your recipes ������. I turned vegan �� a few months back and I do need help in my new adventure ☺️☺️. Btw…why can’t I save this recipe, to add to my lists?

  • Looks amazing Maddie! Just in time for my pasta craving and the best part is not having to go to the store since I have all the ingredients!

  • I’m gonna borrow my boyfriends blender (mine broke the other day) and try this recipe out, it looks amazing �� when I walk past the dried tomatoes in Supermarkets, I always think they might be too hard or to intense in flavour but this recipe seems to fit perfectly �� thank you so much for uploading it ��

  • I just bought a jar of sun-dried tomatoes paste and I had no idea how to use it in recipes, you are the first video I watched and I am lucky I passed by you first ��

  • Pangrattahhhhhto, as in ahhh yes�� I love your recipes and just subscribed. Discovered you through (can’t remember his name, but he just got his degree as a nutritionist, oh yes it’s Gogiman), who reviewed one of your videos.

  • You can tell he really knows how to make food extra tasty, seems like a natural/legit chef. Makes me want to actually cook! Very warm personality too. Just discovered this channel, glad I did:)

  • Omg I just made this pasta and it was SO. GOOD. would literally order this at a restaurant. Thanks for such an awesome plant based recipe Maddie!!

  • Oh my goodness, I have just made this, it’s sooo tasty! I have to admit that I didn’t have any basil, almonds or dried mixed herbs, but I did add fresh parsley to the breadcrumbs at the end, and I’m not sure that it would feed four (it fed the two of us easily and I struggled to get to the end but it was too good to give up).
    It is packed with flavour, it sort of tastes as if (and I know it’s blasphemy) there are anchovies in it!
    I will definitely be making this again!

  • I am enjoying all your videos and as a lifelong gardener, admire your cleverly designed and very beautiful gardens. Where do you purchase the oil lamps on your outdoor dining table? Have not been able to find them. Would like to use them with citronella this summer.

  • Hi Beth, I’m having some issues with this recipe:( I’ve made it three times total, the first time everything in the kitchen went wrong, because I guess European ingredients do act slightly different; the proportions were very off and I had to keep adjusting and ended up with three times as much as I needed haha, but luckily it tasted really good and I was very happy with it. Now, the second time I made it I scaled it down, but something didn’t go as well and the taste had that very bitter sun dried tomato-flavor, it was edible, but not as good. Today I made it again and tried making a little more bechamel to fix the taste issue, and it tastes like warm milk with garlic, even though it is exactly the same colour and amount of tomatoes as last time… so frustrating! I don’t know what I am doing wrong

  • I just made this and I just loved this. One pot pasta are so easy. thanks for the recipe. I need to do more just like this. cheers. Have a good day.

  • Ok. I’ve made this recipe twice now. The second time I used smoke flavored sun dried tomatoes with some red pepper flakes. Fantastic! And so easy. Thanks and keep it coming.

  • Looks amazing as always, I was drooling like a dog at the sight of this heavenly dish…
    BTW congrats on hitting 700k subs Gaz! Only 300k left until you announce where your first restaurant will open!