Vegan Sun-Dried Tomato Pasta
Enjoy this creamy Vegan Sun-Dried Tomato Pasta that is easy to make and bursting with flavor.
Equipment
- Stainless Steel Pot
- Nutribullet
Ingredients
Pasta and Sauce Ingredients
- 8 oz sun dried tomato
- 4 cups dry penne pasta or your choice of pasta
- 1.25 cups almond milk warm
- 3 teaspoon nutritional yeast
- 1 teaspoon Italian seasoning
- 2 cloves garlic whole
- 2 tablespoon olive oil from sun dried tomatoes
- salt to taste
- 2 teaspoon red chili flakes crushed red pepper
- 2 tablespoon pasta water
- 2-3 teaspoon chopped parsley if desired
Instructions
Cooking Instructions
- Start by cooking the pasta according to package instructions.
- While the pasta is cooking, prepare the sauce. Heat 1 teaspoon of oil in a small pan and sauté the whole garlic cloves for 2 minutes or until it's roasted. Keep it aside.
- Strain the sun-dried tomatoes from the oil and keep 10-15 sliced sun-dried tomatoes aside.
- Place the strained sun-dried tomatoes, almond milk, nutritional yeast, roasted garlic, 1 teaspoon chili flakes, olive oil, and Italian seasonings in a blender or food processor and blend until smooth.
- Once the pasta is cooked, drain it and add it to a large bowl. Pour the sauce over the pasta and add the sliced sun-dried tomatoes, pasta water, remaining chili flakes, and chopped parsley. Mix everything together to get an even mix. Serve immediately.
Notes
Add your favorite roasted vegetables for extra flavor and nutrition. Feel free to increase the number of spices, herbs, and seasoning for this recipe. Reserve pasta water if sauce is too thick. You can use any kind of pasta.
Nutrition
Serving: 1servingsCalories: 244kcalCarbohydrates: 58gProtein: 14gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 142mgPotassium: 1987mgFiber: 7gSugar: 21gVitamin A: 907IUVitamin C: 23mgCalcium: 66mgIron: 5mg
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