This delicious pasta is so quick and easy that it literally takes longer to boil the pasta than it does for everything else (minus the time you soak the sundried tomatoes, of course). Feel free to use what pasta and vegetables you want, but I used spaghetti made of quinoa and rice flour, and let thaw in a bowl some frozen swiss chard, carrots, and bell peppers, as well as half of a red onion, chopped. Once the pasta finishes boiling, drain and add to veggie bowl, and stir in the sauce.
The sauce will be pretty runny if eaten right away, which is fine, but if you do what I do (which is use it for a meal prep), keep it in the refrigerator overnight and then let it sit out to room temperature until you’re ready to eat it. The sauce will thicken and/or the pasta will have soaked up much of the liquid. I did not rinse the pasta with cold water after draining it, which may have been the reason for that effect.
- 1/2 cup sundried tomatoes, soaked until softened
- 1 can whole fat coconut milk
- 1/4 cup nutritional yeast
- 1 tbsp white vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp each of dried seasonings: rosemary, oregano, basil, garlic powder, onion powder
- red pepper flakes if you want to add a kick (I added about 2 tbsp)
- Blend the tomatoes first so they’re adequately broken up.
- Add the rest of the ingredients and blend.
- Stir in with vegetables and pasta.