Description
A delicious and creamy vegan pasta dish made with chickapea pasta and a rich sauce.
Ingredients
Scale
- 1 tbsp olive oil
- 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)
- 1 box | 8 oz dried chickapea pasta, any shape pasta
- 1 handful fresh basil, chopped
Instructions
- Prepare pasta according to package instructions. Once cooked, drain and set aside.
- 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.
- 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.
- 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.
- 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.
- Serve and enjoy! Leftovers will keep for 2-3 days in the fridge stored in an airtight container.
Notes
- Leftovers should be stored in an airtight container.
- This dish is suitable for vegan diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pasta Preparation
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg