PENNE WITH SUN-DRIED TOMATO CREAM SAUCE
SERVES 4 TO 6 PORTIONS
1 lb. (16oz / 454g) penne (or gluten-free pasta)
1 cup chopped sun-dried tomatoes
3 tbsp. olive oil
1/3 cup all-purpose flour (or gluten-free all-purpose flour)
3 1/2 cups almond milk
1/4 cup nutritional yeast flakes
2 tbsp. tomato paste
2 tsp. sea salt
1 tsp. garlic powder
1 tsp. dried basil
Pinch of crushed red pepper
NUTRITIONAL VALUES
Calories: 800kcal
Fat: 51.2g (37.1g S.Fat)
Carbs: 73.8g
Protein: 19.6g
Sugar: 8.7g
Sodium: 811mg
METHOD
Bring a large pot of salted water to a boil over high heat. Cook the penne according to the package directions. Add 1/2 cup sun-dried tomatoes to the boiling water just before draining. Return to the pot after draining.
Meanwhile, in a medium saucepan, whisk the oil and flour for 3 to 5 minutes over medium heat to make a roux (or paste). Then, in a saucepan, combine the almond milk, nutritional yeast, tomato paste, salt, garlic powder, basil, and red pepper and bring to a boil, whisking frequently.
Reduce the heat to low, stir in the remaining 1/2 cup sun-dried tomatoes, and continue to cook until the sauce thickens. Place in a blender and puree until smooth. Toss the pasta in the sauce to coat. Season with salt and pepper to taste, and serve immediately.
Meanwhile, in a medium saucepan, whisk the oil and flour for 3 to 5 minutes over medium heat to make a roux (or paste). Then, in a saucepan, combine the almond milk, nutritional yeast, tomato paste, salt, garlic powder, basil, and red pepper and bring to a boil, whisking frequently.
Reduce the heat to low, stir in the remaining 1/2 cup sun-dried tomatoes, and continue to cook until the sauce thickens. Place in a blender and puree until smooth. Toss the pasta in the sauce to coat. Season with salt and pepper to taste, and serve immediately.
