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August 20, 2019 Mains

Creamy Sun-dried Tomato Pasta

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This is feeding: 4 people
Author: Mei Yee @nm_meiyee

Ingredients

  • 250 g Organic Sorghum Spaghetti you can use any kind of pasta that you want
  • 2 tbsp Olive Oil
  • 3 cloves Garlic minced
  • 1 small Onion diced
  • 2 tbsp Cornflour
  • 400 ml Coconut Milk
  • 1/2 cup Sun-dried Tomatoes drained
  • 2 tbsp Nutritional Yeast
  • 1 tsp Chili Flakes
  • Basil to taste
  • Salt & Pepper to taste

Instructions

  • Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.⠀
  • Add 1 tbsp olive oil into a large frying pan over medium to high heat. Add garlic onion and cook until lightly browned. Mix in cornflour and cook for a further minute. Add coconut milk and mix until smooth. 
  • When mixture has thickened slightly, pour this into a blender. Add sun dried tomatoes, nutritional yeast and blend until smooth. Set aside. In a frying pan and heat up 1 tbsp olive oil. 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 chilli flakes or a splash of water if needed. When the pasta is heated through, serve and top with basil and sun dried tomato. 

Categories: Mains Tags: comfort food, dairy-free, pasta, Plant Based, vegan

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