Creamy Sun-Dried Tomato Pasta
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 2 small red onions
- 3 cloves garlic
- 3.8 oz sun-dried tomatoes
- 7.5 oz cherry tomatoes
- 1 teaspoon hot chilli powder
- 1 teaspoon dried rosemary
- ½ teaspoon fennel seeds
- 1 vegetable stock cube
- 6.5 oz coconut yoghurt
- 3 tablespoons tomato purée
- 300g dried pasta
- 1 handful of parsley
- drizzle of olive oil
- pinch of sea salt
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Preparation
Step 1
Place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the chopped onion, garlic and a pinch of salt; cook for 5–10 minutes until soft.
Step 2
Very finely chop the sun-dried tomatoes into an almost paste like consistency. Once the onion and garlic is soft, add the sun-dried tomatoes, chopped cherry tomatoes, chilli powder, rosemary and fennel seeds and mix well.
Step 3
Cook for 10 minutes until the cherry tomatoes start to soften. Then add the vegetable stock, coconut yoghurt and tomato purée and mix well. Simmer for 10 minutes while you cook the pasta, adding a splash of water if the sauce ever becomes too thick.
Step 4
Cook the pasta according to the pack instructions. Once cooked, drain and pour the pasta into the saucepan. Mix everything together well to ensure all of the pasta is coated in the sauce. Serve with a sprinkle of parsley.
Step 5
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