Creamy Sundried Tomato Pasta
Ingredients
Sauce Ingredients
- 2 tbsp olive oil
- 1 onion roughly chopped
- 4 cloves garlic siced
- 100 g cherry tomatoes (approx 7, if you don’t have any just use normal tomato or substitute with 2 Tbsp of tomato paste into the blender)
- 1/2 cup (125g) sundried tomatoes (we prefer the ones with no oil or added flavours or sugar - we saved 3 of these to chop and add in to the pasta to serve but you can just blend into the sauce)
- 1/2 cup (10g) basil leaves ( loosely packed)
- 2 cups soy milk (or other plant based milk)
- 1 x 400g can of white beans (drained & rinsed; approx 240g drained weight)
- 1 cup water
To the pan before serving
- 500 g cooked pasta (250g fills us as 2 adults and a toddler)
- 4 handfuls baby spinach
- Extra sundried tomatoes sliced (if using)
- Up to 1 cup of leftover pasta water to thin the sauce out (or plain water)
- A few basil leaves for garnish
Instructions
- Add the olive oil to a pan over medium heat and add the onion & garlic, cooking for a few minutes to soften. Then add the tomatoes, cooking for a further five minutes until soft enough to burst.
- Add to a blender with all the remaining sauce ingredients and blend till smooth.
- Pour the sauce back in to the pan over cooked pasta. Stir though any additions - we like spinach, extra sundried tomatoes & basil. Add some pasta water to help thin the sauce out ~ 1/2-1 cup of liquid is required.
- Serve warm
- We cut the fettuccine in to approx 2cm pieces to avoid gagging or choking for little ones.
Notes
Store in the fridge for 3 days or freeze any remaining sauce in a container for up to 2 months.