Creamy Sun Dried Tomato Pasta
Indulge in mouthwatering sun-dried tomato pasta with a rich, creamy vegan sauce. Bursting with savory flavors and herbs, this dish is ready in just 20 minutes!
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 2
Calories: 276 kcal
For the sauce 1 tbsp olive oil 4 cloves garlic minced 1 tbsp cornflour ¾ cup sun-dried tomatoes (divided, ½ cup and ¼ cup), with any oil and herbs that are packed in 2 cups unsweetened almond milk 1 onion chopped 1 tsp Italian herbs 1 tsp chili flakes 1 ½ tbsp nutritional yeast Salt to taste For serving 2 handfuls of fresh arugula
Cook pasta according to package directions.
In a frying pan, heat olive oil. Add garlic and cook until very fragrant.
Add cornflour and stir to combine with the garlic. Season to taste with salt.
Add 1 cup of almond milk. Cook until the mixture is thickened. Add rest of the milk and remove from the heat.
Make the sauce: pour the almond milk mixture in a food blender.
Add nutritional yeast and ½ cup of the sun-dried tomatoes. Blend until smooth.
Heat a clean frying pan over a medium-high heat. Slice the remaining sun-dried tomatoes, and add them to the frying pan with any oil they have.
Add chopped onion and cook stirring, for 5 minutes. Add Italian herbs and chili flakes. Cook 30 seconds.
Pour the blended sauce over the tomatoes and simmer for 3 minutes. Add pasta and stir to combine and coat with the sauce.
Serve pasta warm with some arugula on the side.
Calories: 276 kcal | Carbohydrates: 38 g | Protein: 11 g | Fat: 12 g | Saturated Fat: 1 g | Sodium: 447 mg | Potassium: 1663 mg | Fiber: 9 g | Sugar: 18 g | Vitamin A: 676 IU | Vitamin C: 22 mg | Calcium: 388 mg | Iron: 5 mg