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VEGAN CREAMY SPICY SUN DRIED TOMATO PASTA #vegan #vegetarian #soup #breakfast #lunch

Pasta is one of my outright most loved things to eat, and when I made this one, I realized I needed to share.

It's essentially making a speedy 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 a scrumptious smooth and fiery sun dried tomato sauce.

I utilized bumped sun dried tomatoes that additionally had herbs and garlic included. I haven't took 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. In the event that you give it a go, I couldn't want anything more than to know how it went in the remarks!

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

A smooth fiery sun dried tomato sauce that is straightforward and snappy to make. Utilizations straightforward fixings which makes it ideal for a weeknight supper. Veggie lover and gluten free when utilizing your preferred gluten free pasta.
VEGAN CREAMY SPICY SUN DRIED TOMATO PASTA #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Parmesan Crusted Tortellini Bites #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS

  • 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

  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 Dump and Bake Ratatouille #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2V6yYYW

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