Sun Feb 11 2024
Creamy Sun-Dried Tomato Pasta
This creamy sun-dried tomato pasta is everything you dream of in a cream pasta dish. It’s packed with comforting yet bold flavour, ticking all the boxes.
SERVINGS:
COOKING TIME:
Ingredients
Sauce
- 460 g chickpeas, strained and rinsed
- 1 tbsp neutral oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 0.5 tbsp paprika
- 0.5 tbsp tomato paste
- 0.5 cups plant-based white wine
- 0.25 cups sun-dried tomato, roughly chopped
- 60 g plant-based parmesan
- 1 cups plant-based heavy cream
- 0.5 cups reserved pasta water
- salt and pepper to taste
Other
- 300 g pasta of choice
- few leaves fresh basil
- 40 g plant-based parmesan
Instructions
- Start by cooking the pasta according to package instructions.
- Heat a deep skillet with oil to medium heat. Add onion and garlic and cook until slightly transparent, about 5 minutes.
- Add all spices (basil, oregano and paprika) as well as tomato pure and chickpeas to the skillet and stir to combine, before leaving to cook for 3 minutes. Add the white wine and leave shimmer until reduced.
- Add all remaining sauce ingredients (sun-dried tomato, plant parmesan, plant cream, pasta water, salt and pepper) and cook until sauce thickens, about 7 minutes.
- Add the pasta to the sauce and toss to combine. Top with fresh basil and more plant parmesan before serving.