CREAMY SPICY SUN DRIED TOMATO PASTA

It’s just about creating a fast bechamel sauce, then mixing it with sun dried tomatoes that brings a burst a flavour! Adding chilly flakes provides it some heat, therefore you add up with a really tasty creamy and spicy sun dried spaghetti sauce.

I used jarred sun dried tomatoes that additionally had herbs and garlic enclosed. I haven’t tried victimization sun dried tomatoes that aren’t in oil and while not the additional flavourings nonetheless therefore I’m unsure if this may impact the flavour. If you provides it a go, i might like to acumen it went within the comments!

To make this protein free, use your favorite protein free alimentary paste. i really like Explore cooking organic chickpea alimentary paste. I found it's a very similar texture to wheat alimentary paste and it’s additionally a good healthier possibility.

You could additionally stir the greens through the alimentary paste at the tip if you'd like that. you'll very select any vegetable you prefer although. i feel mushrooms would work nice too, simply add them once preparation the onion!

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.

Recipe From : Amy Le Creations