Sun-dried Tomato Pasta (v)
Sun-dried Tomato Pasta (v)
Sun-dried tomato pasta with spinach: One of my husband’s favorites. A combination of tanginy sun-dried tomatoes, fresh pea tendrils, and creaminess. Everyone loves PASTA night. A nutritious family favorite.
Sun-dried Tomato Pasta (v)
🍴servings: 4 🕔 prep: 15 min. 👩🏻🍳cook: 15 mins
Ingredients:
2 1/4 cups soaked (in water) sun-dried tomatoes
2 cups or about 16oz of pappardelle (or anything you choose, we recommend a thinker pasta)
1 cup cooked pasta water
2 tbs vegan butter
1 full shallot sliced
3 cloves garlic, minced (we sometimes use jarred minced garlic in water)
1 tbs smoked paprika
1 tsp italian seasoning
1 tsp Tony Chachere’s creole seasoning
2 tbs all purpose flour
2 tsp cornstarch
1 cup non-dairy milk (we prefer almond)
1/2 cup vegetable broth
1 1/2 tbs of white miso paste
2 cups pea tendrils
1 tsp pepper flakes (optional)
Tools:
Saucepan
Saute’ Pan
Instructions:
Soak Sun-Dried Tomatoes in warm water:
Put 3 cups of hot water from tap in a large bowl
place the sun-dried tomatoes in the tap water. Make sure the tomatoes are submerged, if you need to add more water.
Prepare Pasta according to package directions:
Pasta should be slightly more firm than usual but not hard (al dente).
Drain the soaked pasta saving a cup of pasta water for later.
Set pasta aside.
Saute’:
On medium heat saute’ shallots in vegan butter until translucent.
Combine garlic and sliced soaked sun-dried tomatoes for about one minute.
Add spices (smoked paprika, italian seasoning and Tony Chachere’s)
Mix:
Pour milk, 1/2 cup pasta water (reserve the rest if sauce is to thick), vegetable broth, and miso paste.
Combine all purpose and cornstarch with 4 tablespoons of water, mix with a fork until smooth.. Add mixture into saute’ pan.
Add pasta and cook on low heat.
Serving:
Generously garnish with pea tendrils and serve.
A beautiful one pan meal.
