Description
Delicious Creamy Sun-Dried Tomato Pasta Sauce with dill, and capers. This pasta dish is great on its own or with a choice of protein!
Ingredients
Scale
- 1 tbsp avocado oil
- 1 tsp vegan butter (optional)
- 1 medium yellow onion, finely chopped
- 6 cloves roasted garlic (or sub 4–6 raw cloves garlic, minced)
- ¼ cup vegetable broth
- 2 tbsp tomato paste
- ½ tsp dried parsley
- ⅓ cup sun-dried tomatoes in oil, drained, rinsed, and chopped
- 1 tbsp capers
- 1 heaping tbsp fresh dill
- ½ cup cashew milk
- 300g brown rice spaghetti
- microbial-rennet pecorino cheese or vegan parmesan for serving (optional)
Instructions
- Step: Start by heating the olive oil and vegan butter (if using) in a large pan over medium-high heat.
- Step: Add the chopped onion and saute for about 5 minutes until translucent. Lower the heat to medium.
- Step: Add the garlic. If roasted, just smash it to incorporate and immediately add the vegetable broth. If raw, cook stirring constantly for a minute.
- Step: Add vegetable broth and cook until almost evaporated.
- Step: Add the tomato paste, parsley, sun-dried tomatoes, capers, and fresh dill. Stir well. Add the cashew milk and stir again until everything’s incorporated. Take off heat until pasta is cooked.
- Step: While you make the sauce, cook the pasta according to package instructions. Reserve ½ cup of the cooking water, and drain and rinse the pasta.
- Step: Warm the sauce back up, add the pasta to the sauce and gently toss to coat. Add pasta water as necessary to loosen the sauce.
- Step: Serve immediately dusted with pecorino cheese or vegan parmesan if desired.
Notes
Store in an airtight container in the fridge for 2-3 days. Wait until it’s cool before storing. If you don’t eat cheese and don’t have vegan parmesan, you can also serve this pasta sprinkled with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: creamy pasta, sun-dried tomato, vegan pasta, brown rice pasta, Italian dinner