Another great recipe to enjoy for dinner and making extra to ensure there’s leftovers to pack for lunch for the next or day or two. We’ve used rigatoni pasta here but other short pasta shapes like penne or fusilli also work. We really love the simplicity of this recipe and hopefully you do too!
Ingredients
- 380g dried rigatoni pasta
- 120ml milk [dairy or dairy-free]
- ½ tin [~200ml] chopped tomatoes
- 2 tbsp nutritional yeast
- 160g sun-dried tomatoes
- 3 garlic cloves, minced
- 1 tsp dried Italian herbs
- ¼ tsp salt
- 1 tsp oil from sun-dried tomatoes jar [optional]
- Fresh basil, to garnish
- Chilli flakes, to garnish
Instructions
[1] Begin by heating a pan of salted water on a medium heat. Once it’s boiling add the pasta and cook as per instructions.
[2] While the pasta is cooking prepare the sauce. In a blender add the milk, chopped tomatoes, nutritional yeast, 100g of the sun-dried tomatoes, garlic cloves, dried Italian herbs, salt, and oil from the jar of sun-dried tomatoes (if using). Blend until it’s completely smooth and creamy.
[3] Once the pasta is cooked reserve about 120ml of the pasta water and then drain it. Add the pasta along with the tomato sauce to to a large pan on a low medium heat to warm the sauce through. Add the reserved pasta water bit by bit to help emulsify the sauce and if it’s looking to dry/thick.
[4] Chop the remaining sun-dried tomatoes into small chunks and add to the pan before combining well.
[5] Serve the pasta garnished with the chilli flakes and fresh basil. Enjoy!
Creamy sun-dried tomato pasta was last modified: August 3rd, 2022 by
Creamy sun-dried tomato pasta was last modified: August 3rd, 2022 by
