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VEGAN CREAMY SPICY SUN DRIED TOMATO PASTA

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VEGAN CREAMY SPICY SUN DRIED TOMATO PASTA



Pasta is one of my absolute favorite things to eat and when I made this one I knew I had to share.

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It’s pretty much making a quick white sauce, then blending it with sun dried tomatoes which brings a burst a flavor Adding chili flakes gives it some heat so you add up with a very tasty creamy and spicy sun dried tomato sauce.



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As well as being vegan this pasta recipe is:

made mostly from ingredients that you can keep in your pantry making it easy for those nights you need to whip up a dinner last minute
quick to make about 30 minutes + however long it takes to cook your pasta
gluten free if you use gluten free pasta

SOME NOTES FOR YOU:


I used jarred sun dried tomatoes that also had herbs and garlic included I haven’t tried using sun dried tomatoes that aren’t in oil and without the extra flavorings yet so I’m unsure if this would effect the flavor If you give it a go I would love to know how it went in the comments.

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To make this gluten free use your favorite gluten free pasta I love Explore Cuisine organic chickpea pasta I found it has a really similar texture to wheat pasta and it’s also a great healthier option.



I like to serve my pasta underneath a big handful of baby spinach or rocket you could also stir the greens through the pasta at the end if you would prefer that you can really choose any vegetable you like though I think mushrooms would work great too, just add them when sautéing the onion.

CREAMY SPICY SUN DRIED TOMATO PASTA


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  • Prep Time: 10 minutes  
  • Cook Time: 30 minutes  
  • Total Time: 40 minutes  
  • Yield: 2 to 3 servings 1x  
  • Category: dinner  
  • Method: cooking

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ION


A creamy spicy sun dried tomato sauce that’s simple and quick to make uses simple ingredients which makes it perfect for a weeknight dinner Vegan and gluten free when using your favorite gluten free pasta.

INGREDIENTS


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  • 250g 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 cups 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
  • 1 tbsp nutritional yeast
  • 1 onion diced
  • 1 tsp chilli flakes or to taste
  • 1/2 tsp dried oregano
  • 2 to 3 big handfuls of rocket or baby spinach

INSTRUCTIONS


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  • Cook your pasta according to the package instructions but leave the pasta just slightly under-cooked. Set aside.
  • Add 1 tbsp olive oil into a large frying pan over medium to high heat when hot add garlic and cook for 2 minutes or till lightly browned: Mix in cornflour and cook for a further minute: Add 1/2 tsp of salt and 1 cup of almond milk making sure that the mixture is smooth besides the garlic when it has thickened add the remaining cup of almond milk when it has thickened slightly it will thicken further when blended pour this into a blender.
  • Add 1/2 cup sun dried tomatoes nutritional yeast and 1/3 cup water to the blender and blend till smooth. Set aside.
  • Rinse out the frying pan and heat up 1/2 tsp of oil: Cut the remaining sun dried tomatoes to be roughly 2cm pieces: Add this along with the onion to the pan and sauté for 3 minutes: Add chili flakes and dried oregano and cook for a further minute if it sticks to the frying pan add a splash of water.
  • Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through add in the pasta. Add pepper to taste and any extra salt or a splash of water if needed when the pasta is heated through serve this on top of the greens.

NOTES

*In Australia cornflour is the same as cornstarch I know it can be called different names in other areas of the world but you want the flour that is for thickening purposes and is white (not yellow).


Before You Go: BEST EVER FAT FREE VEGAN GRAVY


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