For the sauce
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 tbsp cornflour
- 3/4 cup sun-dried tomatoes (divided, 1/2 cup and 1/4 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 1/2 tbsp nutritional yeast
- Salt to taste
- 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: 276kcal | Carbohydrates: 38g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Sodium: 447mg | Potassium: 1663mg | Fiber: 9g | Sugar: 18g | Vitamin A: 676IU | Vitamin C: 22mg | Calcium: 388mg | Iron: 5mg