Sun Dried Tomato & Basil Pasta (DF)
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Author: Amy Duska
Serves: 6
Ingredients
- 1 lb. pasta, cooked (your choice )
- 1 7oz. jar of sun dried tomatoes, drained and roughly chopped
- 1 T garlic, minced
- 3 cups vegetable broth or stock, ¼ cup reserved
- ½ cup vegan sour cream (I use Tofutti brand)
- 3 T garlic powder
- 4 T nutritional yeast
- 1 tsp onion powder
- ½ tsp cracked red pepper
- 1 tsp seasoned salt
- 1-2 cups fresh basil, roughly chopped
- 2 T flour
Instructions
- In a heavy saucepan over medium-low heat, saute the sun dried tomatoes for 3-5 minutes
- Add the minced garlic and continue to saute for 2-4 minutes
- Set aside ¼ cup of the vegetable stock (will be used with flour to thicken the sauce)
- Add the remaining vegetable broth and sour cream to the pan and stir over medium heat until blended well
- Combine the reserved vegetable stock and 2 T of flour in a small bowl. Stir until there are no lumps
- Pour the flour mixture into the pan and stir until blended, the sauce will begin to thicken
- Add the garlic powder, nutritional yeast, onion powder, cracked red pepper and seasoned salt and cook for 5-6 minutes, stirring occasionally
- Stir in the basil and pasta and cook until heated through
- Serve warm with Italian bread
