CREAMY SPICY SUN DRIED TOMATO PASTA
A creamy hot sun dried tomato sauce that is easy and fast to create. Software simple ingredients that makes it ideal for a weeknight dinner. Vegan and gluten free of charge when utilizing your favorite gluten free bread.
Ingredients
- 4-5 garlic cloves
- 1 tbsp + ½ tsp extra virgin-olive-oil
- 1½ tbsp cornflour
- 250 g uncooked penne-pasta
- 2 cups unsweetened almond-milk
- ½ + ¼ cup sun-dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
- 3 large big handfuls of rocket or baby-spinach
- 1 tbsp nutritional-yeast
- 1 tsp chilli-flakes, or to taste
- ½ tsp dried oregano
- 1 onion, diced
- ½ tsp salt & pepper, to taste
Instructions
- Cook your pasta in accordance with the package directions, but leave pasta only slightly undercooked, put aside.
- Add 1 tbsp olive-oil into a large skillet over moderate to high-heat. Once hot, add garlic & cook 2minutes or till lightly browned. Mix at cornflour & cook for a further minute. Insert ½ tsp of salt & 1 cup of almond-milk, so making certain the mix is smooth beside from garlic. If it has thickened, add the remaining cup of almond-milk. If it has thickened slightly (it will grow further when mixed ), pour it in a blender.
- Insert ½ cup sun dried tomatoes, nutritional elements & ⅓ cup water into the blender & mix till smooth, put aside.
- Wipe the skillet and then warm up ½ tsp oil. Cut the residual sun dried berries to be approximately 2cm pieces. Add this together with the onion into the pan and then sauté for 3minutes. Add chilli-flakes & dried oregano and cook for a further minute. If it sticks to the skillet, add a dash of water.
- Pour the sauce to the pan, making sure the heat is reduced to moderate to block it from sticking. After the sauce is warmed through, add the pasta. Add pepper to taste & some additional salt or a dash of water if necessary. After the pasta is heated through, pour this along with the greens.