Sun-Dried Tomato Pasta
This delightful pasta features a thick, creamy sun-dried tomato sauce that is packed with rich flavor. It's a healthy, low-fat, and oil-free vegan dish that comes together easily, perfect for a satisfying meal.
Instructions
- 1
Weigh the sun-dried tomatoes (1 cup). Add the [sun-dried tomatoes] to a large bowl with filtered water (2 cups) and soak overnight (about 8 hours) to ensure they soften and develop full flavor. This soaking is crucial for a smooth and creamy sauce.
- 2
After soaking, drain the water into a separate bowl, reserving soaking liquid (0.75 cup) for the sauce. This liquid is essential for flavor. Discard any remaining soaking liquid.
- 3
Add the [drained sun-dried tomatoes], filtered water (0.75 cup) (reserved soaking liquid), unsweetened plain almond milk (0.5 cup), red wine vinegar (0.75 tsp), roasted almond butter (1.5 tbsp), pure maple syrup (2 tsp), dried oregano (0.25 tsp), dried basil (0.25 tsp), and minced garlic (3 clove) to a high-speed blender or food processor. Blend until completely smooth, thick, and creamy. You may need to stop and scrape down the sides a few times as it will be very thick initially. Ensure there are no tomato bits remaining.
- 4
Taste the sauce and adjust seasoning as desired by adding more fine salt (0.5 tsp) and red pepper flakes (0.5 tsp). This recipe yields about 2.5 cups of sauce. Cook the penne (14 oz) according to package instructions. Serve the sauce generously over the cooked [penne]. Garnish with fresh parsley and additional [red pepper flakes] if desired.
Nutrition Facts
Per portion