Creamy Sundried Tomato Pasta

One of the most delectable ways to sneak legumes into the diet is with pasta.

View Instructions

Servings

4

Ready In:

20 mins

Good For:

Any time

Introduction

About this Recipe

By: Lisa Chilvers

One of the most delectable ways to sneak legumes into the diet is with pasta. It hits all those feel good triggers, and it’s loaded with fiber and protein. Paired with a salad or roasted vegetables it’s a balanced meal that’s both filling and packed with flavour.

Ingredients

2 tbsp Avocodo Oil
2 Garlic (clove, minced)
1/2 Onion (minced)
1 tbsp Arrowroot Powder
1 1/2 cups Unsweetened Coconut Milk
1/2 cup Sundried Tomatoes (drained)
2 tbsp Nutritional Yeast
1/2 tsp Sea Salt
2 tbsp Lemon Juice
8 ozs Green/Red lentil pasta or Chickpea Pasta
2 cups Asparagus (trimmed, cut into bite-sized pieces)
1/4 cup Parsley (chopped)
1/2 tsp Chili Flakes (optional)

The Steps to Take

Step 1

Heat avocado oil in a pan over medium-low heat and add onion, saute until just beginning to glisten (about 3 min), then add garlic. Cook for 1 minute more. Add the arrowroot powder and cook for another minute. Then add the almond milk and stir to combine. Stir until the milk has thickened.

Step 2

Pour the milk mixture into a blender along with the sun dried tomatoes, nutritional yeast, sea salt and lemon juice. Blend until smooth and creamy. Add more water to thin if needed. Set aside.

Step 3

Meanwhile, cook the pasta according to package directions. (Just before draining take a ½ cup of the pasta water and set aside) Drain and add the pasta back to the pot.

Step 4

In a pan over medium heat, add the asparagus and sauté until cooked through, about 5 to 7 minutes. Once cooked through, add the asparagus to the pasta. Mix in the sun dried tomato sauce.

Step 5

On medium low heat, slowly add a little pasta water and gently stir. This will thicken the mixture more and I find it makes it taste creamier

Step 6

Divide onto plates and top with parsley and chili flakes, if using. Serve with a green salad and enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for up to three days. For best results, reheat on the stovetop until heated through. Other Milks: Use almond milk, hemp seed milk or oat milk instead of coconut milk. More Flavours: Use reserved water from cooking the pasta to add to thin it out, but thicken the sauce.

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