Sun Dried Tomato Pasta

Discover the delight in our sun dried tomato pasta, an affordable and scrumptious vegan main dish that won’t disappoint your taste buds.

The high price tag is often cited as a reason to avoid a plant-based diet. True, this is the case on occasion. To be fair, though, vegan cooking need not break the bank.

This sun dried tomato pasta recipe is a low-cost and sneaky method to increase your veggie intake. This sauce’s velvety texture belies its surprising secret ingredient: a whole head of garlic and a can of white beans.

Why You Should Try This Dish

• The instructions for the recipe are simple and clear. In an hour, it will be ready, and during that time, you can kick back and enjoy it.
• Cashews are commonly used to impart a luxurious creaminess to plant-based dishes. The lack of allergen-free options is unfortunate. Pasta with sun-dried tomatoes is a great substitute for almonds in a creamy sauce.
• This is an excellent dish to make with ingredients you already have on hand. Buying and storing fresh food can be a hassle and an added expense. Ingredients like beans and garlic that don’t need to be refrigerated during cooking are ideal.
• This pasta with sun-dried tomatoes hides vegetables, making it an excellent choice for people who want to eat more veggies but dislike how they taste.
• Pasta: it’s loved by all. It’s impossible to have too many pasta recipes in your arsenal.

Ingredients:

• 1 head of garlic, top sliced off
• 16 oz of dry rigatoni
• 15 oz of drained and rinsed canned white beans
• 1 cup of rehydrated sun-dried tomatoes
• 1 tsp of salt
• 1 tbsp of olive oil
• 1 tbsp of nutritional yeast
• 1 tsp of oregano

Instructions:

1. Set the oven up to temperature, preferably 400 degrees. Remove the garlic’s cap, spray it with olive oil, and wrap it in foil. Bake the garlic cloves at 350 degrees for 30 to 40 minutes to soften them.
2. Sun-dried tomatoes that aren’t canned in oil can be rehydrated by adding them to a bowl of hot water. Please wait 20 minutes before using.
3. Meanwhile, prepare the rigatoni according to package directions, draining and saving at least 1 cup of pasta cooking water.
4. After roasting the garlic, press the cloves into a blender and add the drained and rinsed white beans, sundried tomatoes, salt, nutritional yeast, oregano, olive oil, and half a cup of pasta water. To thin the sauce, if necessary, add more pasta water and blend until smooth.
5. Mix the cooked pasta and sauce together in a pan over medium heat.
6. Serve immediately or refrigerate for three days.