This is one of my favorite pastas in the world—creamy farfalle pasta with sun-dried tomatoes and mushrooms. I’ve hosted millions (well, maybe not millions) of dinner parties, and every time I serve this pasta, no one ever thinks it’s vegan.

Pro tip: If the sauce thickens too much as it sits, reconstitute the pasta by adding a little bit of water or nondairy milk. Stir over medium heat until smooth. Adjust seasoning again to taste.

​Farfalle Alla Crema di Aglio

Translation: Bow Ties in Garlic Cream Sauce
Recipe by: Chloe Coscarelli
Makes: 4-6 servings


1 pound farfalle
1/2 cup finely chopped sun-dried tomatoes
2 tablespoons olive oil, divided
1 large onion, chopped
4 cloves garlic, minced
1/2 cup raw cashews or blanched almonds*
2 cups water
1 tablespoon lemon juice
2 teaspoons sea salt
1 pound sliced mushrooms
Freshly ground black pepper
Chopped fresh Italian parsley, for garnish

*If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight, or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.

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1. Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions. Right before draining, add sun-dried tomatoes to the boiling water. Then drain and return to pot.

2. Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and cook 1 more minute. Remove from heat. In a blender, combine onions, cashews, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes. Set aside.

3. In a large pot or skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add mushrooms, season with salt and pepper, and cook until soft and lightly browned. If needed, add more olive oil. Add cream sauce and reduce heat to low. Cook about 1 to 2 minutes, stirring occasionally.

4. Add sauce to pasta and toss to coat. Season generously with black pepper and add more salt to taste. Garnish with parsley and serve immediately.

This is an excerpt from Chloe’s Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics by Chloe Coscarelli.