Penne With Sun-Dried Tomato Cream Sauce

cover of the KIWI Fall 2022 issue

Ingredients


Makes 4 servings

1 pound penne (or gluten-free pasta)

1 cup chopped sun-dried tomatoes

3 Tablespoons olive oil

⅓ cup all-purpose flour (or gluten-free all-purpose flour)

3½ cups almond milk

¼ cup nutritional yeast flakes

2 Tablespoons tomato paste

2 teaspoons sea salt

1 teaspoon garlic powder

1 teaspoon dried basil

Pinch of crushed red pepper

With chef Chloe Coscarelli’s vegan recipes one thing is for sure: you’ll will never miss the meat. And the dishes in her new book Chloe’s Vegan Italian Kitchen certainly don’t disappoint. From “meat-free” balls to garlic tempeh, 150 classic recipes get a healthy makeover that the whole family will love. Here, her version of penne and tomato cream sauce.

Directions

1. Bring a large pot of salted water to a boil. Add penne and cook according to package directions. Right before draining, add ½ cup of the sun-dried tomatoes to the boiling water. Drain and return to the pot.

2. Meanwhile, in a medium saucepan, make a roux (or paste) by whisking the oil and flour over medium heat for 3 to 5 minutes. Then add almond milk, nutritional yeast, tomato paste, salt, garlic powder, basil and red pepper to the saucepan and bring to a boil, whisking frequently. Reduce heat to low, add the remaining ½ cup sun-dried tomatoes, and let simmer until the sauce thickens. Transfer to a blender and blend until smooth.

3. Add sauce to pasta, and toss to coat. Season to taste and serve immediately.

Active Time:

15 minutes

Total Time:

25 minutes