Creamy Sun-Dried Tomato Sauce without Cream
Indulge in a velvety, nut-free sun-dried tomato sauce bursting with rich flavors. This sauce is so luscious that you won't miss the cream. Perfectly paired with pasta or roasted vegetables, this recipe will become your go-to comfort food favorite.
ingredients
- 1 cup sun-dried tomatoes (not packed in oil)
- 1 cup vegetable broth
- 1/2 cup unsweetened plant-based milk (such as almond or oat)
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 8 ounces linguine or your favorite pasta
- Fresh basil leaves, for garnish
steps
- 1.
In a bowl, cover the sun-dried tomatoes with hot water and let them soak for 10 minutes. Drain and chop them.
- 2.
In a blender, combine the chopped sun-dried tomatoes, vegetable broth, plant-based milk, nutritional yeast, olive oil, minced garlic, dried basil, red pepper flakes, salt, and black pepper. Blend until smooth and creamy.
- 3.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
- 4.
In a large skillet, heat the sun-dried tomato sauce over medium heat until warmed through.
- 5.
Add the cooked pasta to the skillet and toss until well-coated with the sauce.
- 6.
Serve the creamy sun-dried tomato pasta topped with fresh basil leaves for a burst of freshness.