SUN-DRIED TOMATO PASTA – FARFALLE

sun-dried tomato pasta

This sun-dried tomato pasta is absolutely amazing. Sun dried tomatoes offer such an incredible flavour! This pasta has a Mediterranean vibe and taste to it. The sauce is packed with the flavours of olives, onions, garlic, nutritional yeast and of course sun dried tomatoes! If you’ve never tried sun dried tomatoes before, you may be surprised by how much flavour they have. Think about them as super concentrated tomatoes. Since they lack the water content of a regular tomato, all that flavour is packed into a perfect little bite sized piece! We also used our absolute favourite vegan feta in this dish – Violife!

sun-dried tomato pasta

Coming up with new pasta sauces is one of my all time favourite things to do in the kitchen. We’re such frequent pasta eaters that we like to experiment with different flavours and come up with more unique dishes. That way we’re not just eating the exact same pasta dish over and over again! We hope you enjoy this sun-dried tomato pasta recipe and share it with your friends and family. If you’re looking for another unique pasta dish to try, here’s our spinach and artichoke pasta! As always, if you re-create, please tag us on socials! @plantbasedrelationship

SUN-DRIED TOMATO FARFALLE

Recipe by plantbasedrelationshipCourse: DinnerCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • Around 4 – 5 cups of farfalle pasta noodles

  • 1 cup of sun dried tomatoes (diced into chunks)

  • 2 tbsp of black olives (finely diced)

  • 3 cloves of garlic (finely diced)

  • 1/2 an onion (finely diced)

  • 1/4 tsp of dried chili flakes

  • 1/4 tsp of dried oregano

  • 1/4 tsp of dried basil

  • 1 packed cup of baby spinach

  • 3 tbsp of grape seed oil

  • 2 tbsp of pine nuts

  • 1/4 cup of nutritional yeast

  • 1/4 cup of cashew milk (unsweetened)

  • 1/2 cup of vegan feta

Directions

  • Bring a large pot of water to a boil for your pasta. Heat a separate sauce pan on medium low heat and add your grape seed oil.
  • Once your oil is hot, add in your diced garlic, olives, onions, dried herbs and chili flakes. In a mortar and pestle, combine your sun dried tomato pieces with your pine nuts and grind until a somewhat chunky consistency is reached. Add to sauce pan and stir to combine. Tip: to check if your oil is hot, dip a wooden utensil in and if small bubbles form around the utensil you’re good to go!
  • Your pasta water should be boiling by now, add your pasta to water and follow cooking instructions! In the meantime, add your nutritional yeast and cashew milk to your saucepan and whisk to combine. Your sauce may take a few minutes of simmering to come together, the oil and cashew milk takes a few minutes to mix.
  • Strain your pasta and place directly back in pot. Add your spinach into your saucepan and let it wilt for a few minutes before removing from heat. Pour your sauce overtop of your pasta and stir to combine. Optional step: Bake your pasta in an oven safe dish at 400 degrees for 15 – 20 minutes to add some texture!
  • Plate in a large bowl and top with your crumbled vegan feta. Serve and enjoy!

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