Description
20 minute + 10 ingredient creamy Sun Dried Tomato Alfredo made with high fibre & protein packed Chickapea pasta and topped with fresh basil | Gluten Free + Vegan
Ingredients
Scale
- 1 tbsp olive oil (15 ml)
- 3 cloves garlic, crushed
- 1 tbsp dried oregano
- 1/2 cup sun dried tomatoes packed in oil, divided, blot the oil and chop fine (40g)
- 2 tbsp arrowroot flour, tapioca starch or regular gluten free all purpose flour
- 1 1/2 cup unsweetened dairy free milk (360 ml)
- 2 tbsp tomato paste (32 g)
- 1/4 cup vegan parmasan (30g)
- 8 oz dried chickapea pasta, any shape
- 1 handful fresh basil, chopped
Instructions
- Step: Prepare pasta according to package instructions. Once cooked, drain and set aside.
- Step: Warm olive oil in a large sauce pan or skillet. Add garlic and sauté for 1 minute. Stir in oregano, half of the chopped sun dried tomatoes (the rest will be added in at the end) and the flour. Cook another minute.
- Step: Stir in the dairy free milk. Bring to a simmer and let thicken, about 2 minutes. Stir in the tomato paste and the vegan parmesan.
- Step: Transfer sauce to a blender and process for 1-2 minutes until you have a smooth, creamy texture. You can also blend this using an immersion/stick blender.
- Step: Pour the creamed sauce back into the pan. Stir in the cooked pasta and the remaining chopped sun dried tomatoes. Top with the fresh basil and additional parmesan if desired.
- Step: Serve and enjoy!
Notes
Leftovers will keep for 2-3 days in the fridge stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 349 kcal
- Sugar: 3 g
- Sodium: 358 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 10 g
- Protein: 19 g
- Cholesterol: 5 mg
Keywords: vegan alfredo, sun dried tomato, chickapea pasta, gluten free, dairy free, creamy pasta