Sun-Dried Tomato Pasta
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 8 ounces pasta of choice (use gluten-free pasta if necessary)
- ¾ cup reserved pasta cooking water
- 1 7-ounce jar oil-packed sun-dried tomatoes (use all contents of the jar)
- 2 garlic cloves
- ½ cup full-fat coconut milk (if not vegan, you can use heavy cream instead)
- 1 teaspoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon granulated sugar of choice (I like to use coconut sugar)
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- vegetarian or vegan parmesan cheese (optional, for garnish)
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Preparation
Step 1
Cook the pasta according to package directions. Drain the pasta, reserving ¾ cup of the cooking water. Return the pasta to the pot and set aside.
Step 2
In a blender or food processor, combine the reserved pasta water, sun-dried tomatoes, garlic, coconut milk, tomato paste, paprika, sugar, salt, and pepper.
Step 3
Blend until smooth and creamy.
Step 4
Over low heat, add the sauce to the pasta. Toss to coat until fully warmed throughout.
Step 5
Optionally garnish with vegetarian or vegan parmesan cheese before serving. Enjoy!
Step 6
Save recipe for the next time?
