CREAMY SUNDRIED TOMATO PASTA

 

INGREDIENTS

400g pasta of your choice

1 brown onion, diced

300g Sun-dried tomatoes, roughly chopped

3 cloves garlic, minced

1 TSP smoked paprika

1/4 TSP chilli

1 tin diced tomatoes

1 TBSP tomato paste

1 TSP oregano

1 TSP salt

3/4 CUP vegetable stock

2 handfuls spinach

1 CUP soy cream

1/4 CUP soy milk

100g vegan parmesan

Chicken-style pieces, cooked to packet instructions

INSTRUCTIONS

  1. In a large pot, bring water to a boil and cook pasta until al dente.

  2. In a large pan, add oil over medium high heat. Once hot, add the onion and cook until translucent.

  3. Add the garlic and sun-dried tomato to the pan and sauté until the garlic is cooked, about 2 minutes. Add the paprika and chilli to the pan and stir continuously for 20 seconds, until fragrant.

  4. Turn the heat down to medium-low and add the diced tomatoes, tomato paste, oregano, stock, and salt. Stir until combined and cook for 6-8mins until the sauce has reduced slightly.

  5. Add in the spinach and cook until wilted. Turn off the heat.

  6. Add the soy cream, soy milk, parmesan, and stir to combine.

  7. Add the pasta and chicken-style pieces to the sauce. If the mixture seems too thick, add some stock.

    Serve topped with extra parmesan and/or red pepper flakes.