Perfect Sun Dried Tomato Pasta Recipe

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Ingredients

  • 2 tbsp Avocado Oil
  • 4 Garlic (clove, minced)
  • 2 tbsp Corn Starch
  • 3 cups Unsweetened Almond Milk
  • 1 cup Sun Dried Tomatoes
  • 1 tsp Sea Salt
  • 2 tbsp Lemon Juice
  • 16 ozs Chickpea Pasta
  • 2 cup Asparagus (trimmed, cut into bite-sized pieces)
  • 1/2 cup Parsley (chopped)
  • 1 tsp Chili Flakes (optional)
  • add Parmesan cheese when served (optional)

Directions

  • Heat avocado oil in a pan over medium-low heat and add garlic. Cook for 1 minute. Add the corn starch and cook for another minute. Then add the almond milk and stir to combine. Stir until the milk has thickened.
  • Pour the almond milk mixture into a blender along with the sun dried tomatoes, nutritional yeast, sea salt and lemon juice. Blend until smooth and creamy. Add more water to thin if needed. Set aside.
  • Meanwhile, cook the pasta according to package directions. Drain and add the pasta back to the pot.
  • In a pan over medium heat, add the asparagus and sauté until cooked through, about 5 to 7 minutes. Once cooked through, add the asparagus in with the pasta.
  • Mix in the sun dried tomato sauce. Divide onto plates and top with parsley and chili flakes, if using. Serve and enjoy!

Recipe adapted from That Clean Life

Serves 8

20 minutes to prepare

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Patty Martin

Registered Dietitian Nutritionist

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