Creamy Sun-Dried Tomato and Basil Pasta is a dairy-free pasta recipe that can be served as the main entree or as a delicious side-dish. It’s a quick weeknight meal that can be put together in under 30 minutes!
1 (7 oz.) jar sun dried tomatoesdrained and roughly chopped
1tablespoonminced garlic
3cupsvegetable broth or stock½ cup reserved
½cupdairy-free sour cream
1tablespoongarlic powder
¼cupnutritional yeast
1teaspoononion powder
½teaspooncracked red pepper
½teaspoonsalt
1cupfresh basilroughly chopped, about 20 leaves
2tablespoonsflour
Instructions
In a heavy saucepan over medium heat, saute the sun-dried tomatoes for 3 minutes. Add the minced garlic and continue to saute for 2 minutes.
Add 2 ½ cups of vegetable broth and the sour cream to the pan and stir over medium heat until well blended. Stir in the garlic powder, nutritional yeast, onion powder, cracked red pepper and salt and cook for 5 minutes, stirring occasionally.
Combine the reserved ½ cup of vegetable stock and flour in a small bowl and stir until there are no lumps. Pour the flour mixture into the pan and stir until blended and the sauce begins to thicken. Add the basil and pasta, stir and cook until heated through. Serve warm.
Video
Notes
Make this dish gluten-free by using gluten-free pasta and corn starch instead of flour to thicken the sauce.
To Store: Keep leftovers in an air-tight container in the fridge.
To Reheat: Warm up leftovers in the microwave or on the stove-top in a non-stick pan.