Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

PENNE WITH SUN-DRIED TOMATO CREAM SAUCE

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.
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