I saw a version of this creamy sundried tomato pasta and knew I needed to make a dairy free version… well mission accomplished! You won’t miss it at all and neither will the non-non-dairy people you may be cooking for. Here’s a video on exactly how I make it. Enjoy!
Creamy Sundried Tomato Pasta
Ingredients
+ 8oz pasta of choice
+ 1 cup vegetable broth
+ 2/3 cup sun dried tomatoes, plus a few tbsp of the oil they’re packed in
+ 1/4 yellow onion
+ 2-3 cloves of garlic, minced
+ 1/2 cup dairy free sour cream (I used Forager Project )
+ 2 tbsp butter (I used Miyoko's Creamery)
+ Salt and pepper to taste
+ Fresh parsley
+ Nutritional yeast (optional) I recommend adding a grated cheese/dairy free cheese of choice or yeast
Instructions
1. In a skillet, sauté onion and garlic in 2-3 tbsp oil from packed sun dried tomatoes over medium-low heat until soft (don’t let them brown!).
2. Add slivered sun dried tomatoes and let simmer over medium-low heat for a few minutes until soft.
3. Increase heat a little and add broth 1/2 cup at a time until it cooks down a bit and becomes…saucy.
4. Add butter and combine thoroughly.
5. Add sour cream at the end and stir well. Add salt and pepper to taste.
6. Add Al dente pasta and toss, coating completely.
7. Add nutritional yeast or cheese (I recommend adding a grated cheese/dairy free cheese of choice or yeast) and parsley to garnish.
