Creamy Sun Dried Tomato Pasta with Garlic Soy Curls

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

7 to 8 oz ( 8 oz) farfalle or fettuccine other pasta , cooked according to package instructions

3 oz soy curls , or other chickin substitutes or use mushrooms for soyfree

½ cup ( 117.5 ml) veggie broth or vegan chikin flavored broth

¾ tsp ( 0.75 tsp) poultry seasoning , or ¼ tsp each of sage, onion powder, garlic powder, thyme,

2 tsp oil

4 cloves of garlic finely chopped

¼ tsp ( 0.25 tsp) black pepper

½ tsp ( 0.5 tsp) smoked paprika

½ tsp ( 0.5 tsp) poultry seasoning , optional

1.5 cup ( 354.88 ml) cashew milk (⅓ cup cashews blended with 1.25 cups of water), Use 2 cups for saucier(½ cup cashews + 1.5 cups water)

½ tsp ( 0.5 tsp) salt

½ tsp ( 0.5 tsp) garlic powder

½ tsp ( 0.5 tsp) onion powder

½ tsp ( 0.5 tsp) each of oregano ,thyme or 1 tsp italian blend

1 tbsp extra virgin olive oil

¼ cup ( 27.5 g) or more chopped sun dried tomato

3 to 5 oz baby spinach or chopped spinach

2 tbsp nutritional yeast or 2 to 3 tbsp vegan parm

fresh thyme or basil for garnish

Directions at veganricha.com

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