Pasta the sauce: Sun-dried tomato garlic orecchiette pasta

Pasta the sauce: Sun-dried tomato garlic orecchiette pasta

If you’re a garlic lover listen up, this sauce is for you. This sun-dried tomato garlic sauce would be a great dipper for bread sticks or spread on pizza. I recommend making extra as I know you’ll want more.

The key in this recipe is to ensure you get the sun-dried tomatoes from the bag, not the ones in a jar with oil. This allows for a creamer oil-free sauce. You can also sub red wine vinegar for white wine vinegar depending what you have on hand.

For the noodles, I used GF orecchiette pasta noodles as they cling to the sauce well. Make sure extra basil and vegan parmesan for toppings and you’re ready to go!

Pasta the sauce: Sun-dried tomato garlic orecchiette pasta

Serves 4-6

note: the sun-dried tomatoes need to be soaked at least 3-6 hours before. the longer you let soak, the more flavor you will get

  • 2 bags of GF orecchiette pasta
  • 2 cups sun-dried tomatoes from bag, not jar
  • 1 cup unsweetened almond milk
  • 1 cup vegan cream cheese
  • 2 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1 cups basil, chopped (save some of this for topping)
  • 4-6 cloves garlic, minced
  • vegan cheese (for topping)
  • salt and pepper to taste
  • red pepper flakes (for topping)

Method

  1. Soak the sun-dried tomatoes in 2 cups of water. Leave out (not in fridge) and let soak for 3-6 hours – the longer you let soak, the more flavor you will get. Drain the water into a separate bowl as you will be using this water for the sauce.
  2. Add the sun dried tomatoes, 1.5 cups of the liquid the tomatoes were in, almond milk, vegan cream cheese, red wine vinegar, oregano, chopped basil, garlic, salt, and pepper to a blender. Blend until smooth. Taste as you go to see if any salt or pepper needs to be added. Add more of the liquid that the tomatoes were in if needing to thin the sauce. Set aside once done.
  3. Cook pasta as directed, drain, then place back in the pasta pot. Add in the sun-dried tomato sauce and stir until evenly coated. To serve, sprinkle vegan cheese cheese, basil, red pepper flakes, and salt & pepper. Ready to serve!