Sun Dried Tomato Pasta
Ingredients
- 1 head garlic top sliced off
- 15 oz canned white beans drained and rinsed
- 1 cup sun-dried tomatoes rehydrated
- 1 tsp salt
- 1 tbsp nutritional yeast
- 1 tsp oregano
- 1 tbsp olive oil
- 16 oz rigatoni dry
Preparation
Preheat the oven to 400F. Slice the top off the head of garlic, drizzle with olive oil, and wrap in foil. Place the garlic in the oven for 30 to 40 minutes, until the cloves have softened.
If using dried sun dried tomatoes (not packed in oil), add them to a bowl with warm water. Allow to soak for 20 minutes.
In the meantime, cook the rigatoni until al dente, reserving at least 1 cup of pasta water before straining.
Once the garlic is roasted, squeeze the cloves into a blender, along with the drained and rinsed can of white beans, sundried tomatoes, salt, nutritional yeast, oregano, olive oil and half a cup of pasta water. Blend until a smooth sauce is formed, adding more pasta water as needed to thin.
In a pan over medium heat, pour in the sauce, followed by the cooked pasta, and toss to coat.
Notes
Serve immediately or store in the fridge for up to 3 days.
