One Pot Sun-Dried Tomato Pasta
This One Pot Sun-Dried Tomato Pasta is the perfect vegan dinner! A simple & delicious sauce, chickpeas and pasta all made in one pot.
Equipment
Ingredients
- 1 8.5-ounce jar sun-dried tomatoes packed in oil
- 1/2 cup fresh basil plus more for serving
- 1/3 cup toasted pine nuts
- 2 cloves garlic peeled
- 1 lemon juiced
- salt & pepper to taste
- 1 pound pasta I used calamarata
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 teaspoon Italian seasoning
- red pepper flakes optional, to taste
- 1 15-ounce can chickpeas drained & rinsed
- 1/2 cup non-dairy cream or non-dairy milk, unsweetened
- grated vegan parmesan optional, for serving
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente.
- While the pasta is cooking add the sun-dried tomatoes (including the oil), basil, pine nuts, garlic, lemon juice, and a pinch of salt & pepper to a food processor. Blend until smooth - taste and adjust the seasonings as need.
- Reserve 1 cup of pasta water before draining it. Place the empty stock pot back on the stove over medium heat. Add the olive oil, yellow onion, Italian seasoning and red pepper flakes. Cook for a couple of minutes, or until the onions start to get tender. Add the chickpeas and cook for a couple more minutes.
- Pour in the sun-dried tomato sauce, non-dairy cream & 1/2 of the pasta water. Stir to combine and simmer for 5 minutes.
- Add the pasta to the sauce and continue to thin with the rest of the pasta water. Taste and adjust the seasonings as needed.
- Serve hot with vegan parmesan and more fresh basil.
Video
Notes
- I got my sun-dried tomatoes and non-dairy cream at Trader Joe's.
- You can add more non-dairy cream to the sauce for a creamier consistency. Hello, comfort food!
Nutrition
Calories: 448kcal | Carbohydrates: 68g | Protein: 16g | Fat: 20g