Sun dried tomato pasta
A sun dried tomato recipe that can easily be made vegan.
Ingredients
- 3/4 cup chopped sun dried tomatoes
- 1/2 cup chopped fresh basil
- 1/4 cup greek yogurt
- 3/4 cup vegetable stock
- 3/4 cup oat milk
- 1 tbsp tomato paste
- 1/4 cup parmesan cheese, grated leave out to make vegan
- 1/2 tsp salt
- 1/2 tsp pepper
- 300 g pasta (about half a bag) I prefer a flat egg noodle
- 2 garlic cloves
- 1 small-medium onion
- 4 cups spinach
Instructions
- Take the ingredients for your sauce (sun dried tomatoes, basil, yogurt, vegetable stock, oat milk, tomato paste, parmasean cheese, salt) and mix them in a pot Turn up the heat slightly so it reduces but mix every now and again to stop the yogurt from curdling.
- Heat a large pan with olive oil and sautee your onions. When ready, throw in your garlic and spinach. Your spinach should shrivel up. Once that happens, throw the sauce in and continue reducing.
- While that's cooking, throw your pasta in a boiling pot of water. Once the noodles are cooked, scoop out about a 1/2cup of pasta water (or a ladel full) and toss it into your sauce.
- Drain the noodles and move them into the pan with your sauce. Add the noodles little by little, mixing them in evenly.
- Take it off the stove once everything is mixed together nicely. You can add a little more parmesan cheese on top or leave it out if you're going vegan.