Recipe: One Pot Sun-Dried Tomato Pasta

Ingredients

8.5 ounces julienne-cut sun-dried tomatoes in oil
2 tablespoons vegan butter or olive oil
½ medium sweet yellow onion, diced
1 teaspoon salt, divided
4-5 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon dry rosemary
2½ cups oat milk, unsweetened and unflavored
2 cups water
3 tablespoons nutritional yeast
6 ounces bowtie pasta
1 tablespoon sherry vinegar
2 heaping cups fresh spinach
1 medium lemon, zested and sliced into wedges for serving
to taste freshly ground black pepper
meatless Italian sausages, sliced & cooked according to package instructions (optional)

Drain oil from the sun-dried tomatoes and set aside.
Heat vegan butter in a tall-sided skillet or Dutch oven over medium heat and add the onion with ½ teaspoon salt, cooking until golden.
Add garlic and sun-dried tomatoes, sautéing until the garlic is golden.
Sprinkle in flour and rosemary, stirring frequently for 1-2 minutes until lightly golden.
Whisk in ½ cup oat milk to form a thick paste, then slowly add remaining oat milk and water while whisking.
Stir in remaining ½ teaspoon salt and nutritional yeast, then bring to a simmer over medium-high heat.
Once simmering, add the pasta and reduce to a gentle simmer, covering and cooking until pasta is al dente, about 10 minutes.
Remove the lid and stir in sherry vinegar, spinach, and lemon zest, continuing to simmer until the sauce thickens.
Season with black pepper to taste and serve, optionally with meatless Italian sausage.

Servings

4 servings

Calories

475

Total fat

16g

Total carbohydrates

74g

Total protein

15g

Sodium

871mg

Cholesterol

0mg