Vegan Creamy Sun-dried Tomato Pasta

The most delicious and creamy vegan pasta dish. Not only is this pasta delicious it is also nutritious and a healthy alternative to store bought pesto. We've made this dish gluten free and dairy free.

Ingredients

Sun-dried Tomato Pesto

• 1/2 cup sun-dried tomatoes

• 1/2 cup of sunflower seeds and pine nuts (alternatively you can just use sunflower seeds only)

• 2 tbps of olive oil

• 1 tbps sun-dried tomato oil left over

• 3 cloves garlic sliced

• 1/2 cup of water

• juice of 1/2 lemon or 4 tbsp lemon juice

• 3 tbsp nutritional yeast

• 1 tsp salt

• 1 tsp pepper

Pasta

• 300-350 gram penne gluten free pasta (we recommend using San Remo Original Gluten Free pasta, this is the closest to regular pasta)

• save 2-3 tbps of pasta water

• 1 medium brown onion slices

• 1 tbps olive oil

• 150 gram baby spinach

• 1/2 cup of sun-dried tomatoes cut into small pieces

• 1/2 cup oat milk

• 1 tsp chilli flakes to season

Method

1. Cook gluten free pasta as per packet instructions, drain and toss pasta gently with a drizzle of olive oil to prevent clumping. Set aside.

2. Lightly toast sunflowers and pine nuts for 3-5 minutes, do not burn.

3. In a food processor add in sunflower seeds and pine nuts, garlic, sun-dried tomatoes, oil, water, nutritional yeast, lemon, salt and pepper and blend until paste like.

4. In a large pan add olive oil and sauté onions for 3-4 minutes until tender.

5. Add in sun-dried tomato pesto and toss. In the food processor add in oat milk and pasta water and blend. This will make sure non of the pesto is going to waste.

6. Add in oat milk and spinach and toss until spinach is wilted. Add in sun-dried tomatoes and pasta and toss until all the pasta is coated by the pesto. If you like your sauce creamier add more oat milk.

7. Sprinkle chilli flakes or alternatively chilli oil on top and serve.