Hearty, aromatic pasta with sun-dried tomatoes. Healthy, quickly made and very aromatic thanks to the tomatoes. Perfect for every day, vegan, gluten free option.
Cook pasta of choice (according to package directions) and set aside.
250 g Pasta of choice
FOR THE SAUCE Provide a large pot and let the olive oil get hot.
30 ml Olive oil
Add the onion and sauté until translucent. Add dried tomatoes and garlic granules, Italian herbs, Bird Eye Chili and tomato paste and continue to sweat.
120 g red onion, 100 g sun dried tomatoes, 1 tbspn Garlic granules, 2 tbspn Italian herbs, 1 Bird Eye Chili, 30 g Tomato paste
Deglaze with about half of the vegetable stock. Dissolve cornstarch in 4 tablespoons water and add to sauce. Stir until it thickens a bit. Stir in nutritional yeast flakes and season to taste. Simmer for 15 minutes.
500 ml Vegetable broth, 2 tbspn Cornstarch, 15 g Nutritional yeast flakes
Stir in pasta and divide among plates. Garnish with parmesan and fresh parsley and enjoy!
Vegan parmesan, Fresh parsley
Sauce (without pasta) keeps up to 4 days in an airtight container in the refrigerator. Reheat with a little water or in the steamer.