Creamy Sun-dried Tomato Pasta
This Creamy Sun-Dried Tomato Pasta is a go-to for late spring and early summer. It's fast, flavorful, and light enough for warm days.
Servings 5 servings
Calories 297kcal
Ingredients
- 5 servings penne pasta , I used gluten-free pasta
- 4 handfuls fresh arugula
Sauce:
- ⅓ cup sun-dried tomatoes packed in olive oil
- ¼ cup almond butter
- 1 Roma tomato plus more to chop and add as a garnish at the end
- 1 ½ tablespoons balsamic vinegar
- 2 cloves garlic , roast or pan fry beforehand for a milder flavor
- ½ cup almond milk
- ½ teaspoon dried oregano
- ⅛ teaspoon salt
Instructions
- Make pasta according to packaging. Meanwhile, add all ingredients except pasta and arugula to a blender. Blend until smooth.
- Combine pasta, the blender sauce, and arugula. Mix well and serve warm or cooled. Enjoy!
Notes
Add more garlic to your liking! We often use fresh garlic because it's easier -- know that fresh garlic will add a stronger flavor. You can mince the cloves and toss them in a fry pan on medium heat with a little oil for just a couple minutes (until fragrant and golden brown) if you prefer the roasted flavor! You can also substitute ¼ teaspoon garlic powder for the 2 cloves in this recipe.
This recipe can be stretched to 6 or so servings with a little extra pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to four days. For best texture, store the noodles, sauce, and arugula separate if you can.
Nutrition
Calories: 297kcal | Carbohydrates: 46g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 97mg | Potassium: 260mg | Fiber: 3g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg