Sun Dried Tomato Pasta
This rich and creamy vegan sun-dried tomato pasta recipe is a quick and easy weeknight meal the whole family will love! And it takes under 20 minutes to cook!
Servings: 6
Calories: 164kcal
Ingredients
- 16 ounces whole grain rigatoni pasta or any type of paste noodle
- 4 cloves garlic minced
- ¼ cup shallots diced
- ¼ cup chopped sun-dried tomatoes
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes If sensitive to spice, add ¼ teaspoon, taste, and adjust to preference.
- 1 ¼ cups vegetable broth
- 2 cups unsweetened, unflavored plant milk I used oat milk
- ¼ cup oat flour or flour of choice
- ½ cup nutritional yeast
- 3 ounces baby spinach
- ⅓ cup chopped fresh basil Additional basil for garnish if desired
Instructions
- Chop the dehydrated sun-dried tomatoes.
- Boil 2 cups of water in a microwave in a measuring cup.
- Add the chopped sun-dried tomatoes and place the sun-dried tomatoes into the boiling water and allow to soften for 5 minutes.
- Drain the tomatoes in a colander and set aside.
- Cook the pasta according to the packaged instructions.
- While the pasta cooks, saute the garlic, shallots, and softened sun-dried tomatoes in a skillet until the shallots are translucent.
- Add the vegetable broth to the skillet and bring it to a boil.
- Combine the plant milk, nutritional yeast, and flour in a blender. BLend until smooth.
- Add the Italian seasoning, red pepper flakes, and plant milk mixture to the skillet.
- Stir to combine. Reduce temperature to simmer and stir.
- The sauce will thicken as it heats up.
- Add the spinach and stir until it wilts.
- Now, add the cooked pasta; stir to combine.
- Add fresh basil and stir.
- Serve in bowls with crusty bread, extra basil, red pepper flakes, and vegan parmesan cheese.
Notes
- If using dehydrated sun-dried tomatoes (not packed in oil), they need to soak in hot water before adding to the pan. I suggest chopping them first, then adding hem to boiling water. Allow sitting for 5 minutes before draining.
- Always salt the water before cooking pasta.
- Bring the water to a steady boil before adding the dry pasta.
- Start by rehydrating the sun-dried tomatoes and cooking the pasta while sauteing the garlic and shallots.
- Drain the tomatoes in a colander before adding them to the shallots and garlic.
- Consider topping with vegan parmesan cheese as an added cheesy garnish.
- The pasta will stay fresh in the refrigerator for up to 5 days.
- Place the pasta in a microwave and use the 'reheat' option to reheat the pasta. If the pasta appears dry, add a small amount of vegetable broth.
Nutrition
Calories: 164kcal | Carbohydrates: 9g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 321mg | Potassium: 228mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1565IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 1mg