Creamy Sun-Dried Tomato Pasta - Burn Boot Camp

Creamy Sun-Dried Tomato Pasta

February 11, 2020

This Creamy Sun-Dried Tomato Pasta is: 

Simple & easy

Family-friendly

Dairy-free

Make it gluten-free

30-minute Creamy Sun-Dried Tomato Pasta. Tasty pasta made with sun-dried tomatoes, spinach, and topped with a creamy dairy-free sauce and crushed red peppers. This pasta is family-friendly and simple to whip up for dinner.

Gluten-free? Substitute the pasta and flour to make the entire dish gluten-free. Not a fan of spicy food? Cut out the crushed red peppers and add dried oregano or dried basil instead.

TIPS WHEN MAKING THIS CREAMY SAUCE 

  • Turn your stovetop to low heat and slowly melt the butter in a medium pot. After the butter melts, add the flour and whisk until it becomes a lumpy mixture.
  • After you have created the butter, and flour mixture immediately add the milk to the pot while whisking the entire time.  
  • Whisk the mixture until all of the clumps have turned into a creamy sauce. 
  • Increase the heat to medium-low for 3-4 minutes, whisking the entire time. You do not want it to turn into a rolling boil, this sauce can easily burn. 
  • Lastly,  add the salt, pepper, tomato paste, nutritional yeast, garlic powder, and whisk once more. 
  • Immediately take the creamy sauce off the heat until you are ready to add it to your pasta mixture. 

Creamy Sun-Dried Tomato Pasta

Recipe by Marissa WongCourse: UncategorizedDifficulty: Easy
Servings

4

servings
Cooking time

30

minutes

Tasty pasta made with sun-dried tomatoes, spinach, and topped with a creamy dairy-free sauce and crushed red peppers. This pasta is family friendly and simple to whip up for dinner.

Ingredients

  • 12 ounces of pasta, cooked according to the back of the package.

  • 2 Tbsp butter, I used dairy-free

  • 2 Tbsp all-purpose flour, substitute for gluten-free flour

  • 1 ½ cup dairy-free milk

  • ⅔ cup sun-dried tomatoes

  • 1 ½ cup fresh packed spinach, (optional)

  • 1 Tbsp garlic powder

  • 2 Tbsp nutritional yeast

  • 1 Tbsp tomato paste

  • 1 tsp salt

  • 1/4 tsp pepper

  • 1 tsp crushed red pepper

Directions

  • Cook pasta according to package, drain, and set aside.
  • Heat a medium pot or dutch oven on low heat and add the butter. Once melted add the flour and whisk until it becomes a clumpy paste.
  • Slowly, add the milk and whisk until all clumps have smoothed out.
  • Increase the heat to medium low for 3-4 minutes, whisking the entire time. You do not want it to turn into a rolling boil, this sauce can easily burn.
  • Add the salt, pepper, tomato paste, nutritional yeast, garlic powder, and whisk once more.
  • In a large bowl add the cooked pasta, sun-dried tomatoes, fresh spinach (optional) sauce, and toss. The warm pasta sauce will cook the spinach enough without it wilting.
  • Sprinkle with crushed red pepper, eat, and enjoy!

Notes

  • Don’t like spinach? Make this creamy pasta without fresh spinach
  • You can use sun-dried tomatoes from a package or from a jar. If you use sun-dried tomatoes from a jar just make sure to rinse, drain, and chop them into small pieces before adding them to the pasta.
  • Any type of pasta like rigatoni, gnocchi, and farfalle would taste wonderful with this creamy sauce.

Share your Creamy Sun-Dried Tomato Pasta on Instagram @burnbootcamp and @itsallgoodvegan.com.

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