Vegan Sun-Dried Tomato Pasta
If you're looking for a delicious and easy vegan pasta dish, look no further than this creamy sun-dried tomato pasta.
Servings: 4
Calories: 244kcal
Equipment
Ingredients
- 8 oz sun dried tomato
- 4 cups dry penne pasta or your choice of pasta
- 1 ¼ cup almond milk warm
- 3 teaspoon nutritional yeast
- 1 teaspoon italaian seasoning
- 2 garlic cloves
- 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 parsely if you desired
Instructions
- Start by cooking the pasta according to package instructions.4 cups dry penne pasta or your choice of pasta
- While the pasta is cooking, prepare the sauce. Heat 1 teaspoon of oil in a small pan and saute the whole garlic cloves for 2 minutes or until it's roasted. And keep it aside.2 garlic cloves
- Strain the sun-dried tomatoes from the oil. Keep 10 -15 sliced sun-dried tomatoes aside. (check above for step by pictures with the method)8 oz sun dried tomato
- 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. (check above for step by pictures with the method)1 ¼ cup almond milk warm, 3 teaspoon nutritional yeast, 1 teaspoon italaian seasoning, 2 garlic cloves, 2 tablespoon olive oil from sun dried tomatoes, salt to taste
- 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. Enjoy!2 teaspoon red chili flakes, 2 -3 teaspoon chopped parsely, 2 tablespoon pasta water
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: fresh basil, red pepper flakes, and paprika to name a few.
- Reserve the pasta water if your sauce turned out thick. You could use that to adjust the consistency.
- Use roasted garlic instead of fresh garlic, while preparing the sauce this would bring better flavor and taste to the recipe.
- For this sun-dried tomato pasta recipe, you can use any kind of pasta. I used penne pasta as it packs more flavor from the sauce in every bite. As for the sun-dried tomatoes, you can use any kind for that too.
- Using tomato paste is another option, but it does not pack as much flavor as the sun-dried version.
Nutrition
Calories: 244kcal | Carbohydrates: 58g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 1987mg | Fiber: 7g | Sugar: 21g | Vitamin A: 907IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 5mg