Typically, a creamy sun-dried tomato recipe would be loaded with heavy cream and some parmesan cheese. But to make this pasta creamy, we'll use olive oil from the sun-dried tomatoes, just a tiny bit of flour to make a roux and, to finish it off for a beautiful cream, we'll use some homemade cashew milk!
Ingredients
Rotini pasta or whatever pasta noodles you prefer, I just really love the texture of the rotini!
Extra virgin olive oil
Yellow onion
Garlic cloves
Sun-dried tomatoes
All-purpose four or your flour of choice.
Homemade cashew milk is better in flavor than store bought because it doesn't have any after taste. It's a pure, simple and creamy milk that's perfect for this recipe! Making your own is easier than you might think! You can learn how here.
Nutritional yeast
Salt and white pepper
Fresh lemon juice
Instructions
Start by cooking the pasta according to the package directions.
Finely chop half an onion and add it to a skillet with some olive oil and a pinch of salt. Let it cook down until its very soft, about 5 minutes or so, and then add the grated garlic and sun-dried tomatoes. Make sure to stir frequently to keep the onions from sticking and burning on the bottom.
Let that cook for a couple more minutes and then add in some oil from the jar of tomatoes.
Stir in the flour and then slowly pour in the cashew milk, stirring constantly so that there are no lumps.
If you add it slowly, it should be thickened by the time the milk is all poured in.
Add in the lemon juice and spices and mix well.
Toss in the drained pasta noodles and coat evenly with the cream.
Top with fresh basil, crushed red peppers and/or maybe even a glass of wine if that's what you fancy!
Enjoy!
📖 Recipe
Creamy Sun-Dried Tomato Pasta
Ingredients
- 8 ounces rotini noodles
- 1 tablespoon olive oil extra virgin
- ½ yellow onion finely chopped
- 4 to 5 garlic cloves grated
- ¼ cup sun-dried tomatoes drained
- 2 tablespoons oil from the sun-dried tomato jar
- 1 tablespoon flour
- 1 cup cashew milk
- ¼ cup nutritional yeast
- ½ teaspoon coarse kosher salt
- ¼ teaspoon white pepper see notes**
- 1 tablespoon fresh lemon juice or to taste
Instructions
- Start by cooking the pasta according to the package directions.
- Finely chop half an onion and add it to a skillet with some olive oil and a pinch of salt. Let it cook down until its very soft, about 5 minutes or so, and then add the grated garlic and sun-dried tomatoes. Make sure to stir frequently to keep the onions from sticking and burning on the bottom.
- Let that cook for a couple more minutes and then add in some oil from the jar of tomatoes.
- Stir in the flour and then slowly pour in the cashew milk, stirring constantly so that there are no lumps. If you add it slowly, it should be thickened by the time the milk is all poured in.
- Add in the lemon juice and spices and mix well.
- Toss in the drained pasta noodles and coat evenly with the cream.
- Top with fresh basil, crushed red peppers and/or maybe even a glass of wine if that's what you fancy!
- Enjoy!
Notes
Nutrition
**Note: Nutrition label is just an estimate. Amounts may vary.
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