Creamy Sun-Dried Tomato Pasta with Capers and Dill
Delicious Creamy Sun-Dried Tomato Pasta with dill, and capers, great on its own or with a protein.
Equipment
- Large pan
Ingredients
Oil and Flavorings
- 1 tablespoon avocado oil optional
- 1 teaspoon vegan butter optional
- 1 medium yellow onion, finely chopped
- 6 cloves roasted garlic or sub 4-6 raw cloves garlic, minced
- ¼ cup white wine
- 2 tablespoon tomato paste
- ½ teaspoon dried parsley
- ⅓ cup sun-dried tomatoes in oil, drained, rinsed, and chopped
- 1 tablespoon capers
- 1 heaping tbsp fresh dill
- ½ cup cashew milk
Pasta
- 300 g brown rice spaghetti
Serving
- pecorino cheese or vegan parmesan for serving optional
Instructions
Cooking Instructions
- Start by heating the olive oil and vegan butter (if using) in a large pan over medium-high heat.
- Add the chopped onion and saute for about 5 minutes until translucent. Lower the heat to medium.
- Add the garlic. If roasted, just smash it to incorporate and immediately add the white wine. If raw, cook stirring constantly for a minute.
- Add white wine and cook until almost evaporated.
- Add the tomato paste, parsley, sun-dried tomatoes, capers, and fresh dill. Stir well. Add the cashew milk and stir again until everything’s incorporated. Take off heat until pasta is cooked.
- While you make the sauce, cook the pasta according to package instructions. Reserve ½ cup of the cooking water, and drain and rinse the pasta.
- Warm the sauce back up, add the pasta to the sauce and gently toss to coat. Add pasta water as necessary to loosen the sauce.
- Serve immediately dusted with pecorino cheese or vegan parmesan if desired.
Notes
Store in an airtight container in the fridge for 2-3 days. Wait until it's cool before storing. If you don't eat cheese and don't have vegan parmesan, you can serve this pasta sprinkled with nutritional yeast.
Nutrition
Serving: 1plate
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