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VEGAN CREAMY SPICY SUN DRIED TOMATO PASTA #vegan #recipevegetarian

To make this gluten free, utilize your most loved gluten free pasta. I adore Explore Cuisine natural chickpea pasta. I discovered it has an extremely comparative surface to wheat pasta and it's likewise an incredible more beneficial alternative.

It's basically making a snappy white sauce, at that point mixing it with sun dried tomatoes which brings a burst a flavor! Including bean stew pieces gives it some warmth, so you include with an extremely delectable smooth and hot sun dried tomato sauce.

I utilized jostled sun dried tomatoes that likewise had herbs and garlic included. I haven't taken a stab at utilizing sun dried tomatoes that aren't in oil and without the additional flavorings yet so I'm uncertain if this would impact the flavor. On the off chance that you give it a go, I would love to know how it went in the remarks!

I like to serve my pasta underneath a major bunch of child spinach or rocket. You could likewise mix the greens through the pasta toward the end on the off chance that you would favor that. You can truly pick any vegetable you like however. I figure mushrooms would work incredible as well, simply include them while sautéing the onion!

A smooth fiery sun dried tomato sauce that is straightforward and speedy to make. Utilizations straightforward fixings which makes it ideal for a weeknight supper. Veggie lover and gluten free when utilizing your most loved gluten free pasta.
VEGAN CREAMY SPICY SUN DRIED TOMATO PASTA #vegan #recipevegetarian
Also try our recipe Instant Pot Black Beans and Rice #vegan #recipevegetarian

INGREDIENTS

  • 250g uncooked penne pasta
  • 1 tbsp + 1/2 tsp extra virgin olive oil
  • 4 to 5 garlic gloves, 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

  1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
  2. 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 until 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.
  3. Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.
  4. 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 chilli flakes and dried oregano and cook for a further minute. If it sticks to the frying pan, add a splash of water.
  5. 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.

Read more our recipe Grilled Cheeseburger Wrap #healthyfood #dietketo

Source : bit.ly/2V6yYYW

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