Friday, November 22, 2019

Creamy Spicy Sun Dried Tomato Pasta

A creamy spicy sun dried pasta sauce that’s straightforward and fast to form. Uses straightforward ingredients that makes it excellent for a nighttime dinner. Vegetarian and protein free once mistreatment your favorite protein free food.

Pasta is one in all my absolute favorite things to eat, and once I created this one, I knew I had to share.

Creamy Spicy Sun Dried Tomato Pasta

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

To make this protein free, use your favorite protein free food. I like Explore culinary art organic chickpea food. I found it's a extremely similar texture to wheat food and it’s additionally an excellent healthier possibility.

Creamy Spicy Sun Dried Tomato Pasta

INGREDIENTS :
  • 250g uncooked penne pasta
  • 1 tbsp + 1/2 tsp extra virgin olive oil
  • 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
  • 4 to 5 garlic cloves, minced (2 tbsp)
  • 1 1/2 tbsp cornflour
  • 1/2 tsp dried oregano
  • 2 cups unsweetened almond milk
  • 1 tsp chilli flakes, or to taste
  • 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.

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