Creamy Sun-Dried Tomato Pasta
A delightful creamy pasta dish featuring sun-dried tomatoes, capers, and fresh dill, perfect for a quick dinner.
Ingredients
Main Ingredients
- 1 tbsp avocado oil
- 1 tsp vegan butter optional
- 1 medium yellow onion, finely chopped
- 6 cloves roasted garlic or 4-6 raw cloves, minced
- 0.25 cup white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 2 tbsp tomato paste
- 0.5 tsp dried parsley
- 0.33 cup sun-dried tomatoes in oil, drained, rinsed, and chopped
- 1 tbsp capers
- 1 heaping tbsp fresh dill
- 0.5 cup cashew milk
- 10.5 oz brown rice spaghetti
- Pecorino cheese or vegan parmesan for serving optional
Instructions
- In a large pan, heat the avocado oil and vegan butter (if using) over medium-high heat.
- Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
- If using roasted garlic, smash it into the pan. If using raw garlic, add it now and cook, stirring constantly, for about 1 minute.
- Pour in the white wine and cook until it has almost evaporated.
- Stir in the tomato paste, dried parsley, sun-dried tomatoes, capers, and fresh dill. Mix well, then add the cashew milk and stir until everything is combined. Remove from heat while you cook the pasta.
- Cook the brown rice spaghetti according to the package instructions. Reserve ½ cup of the cooking water, then drain and rinse the pasta.
- Reheat the sauce gently, then add the cooked pasta to the pan. Toss to coat the pasta in the sauce, adding reserved pasta water as needed to achieve your desired consistency.
- Serve immediately, topped with pecorino cheese or vegan parmesan if desired.
Notes
For a little extra flavor, consider adding a pinch of red pepper flakes for some heat. You can substitute the brown rice spaghetti with any pasta of your choice.