Creamy Sundried Tomato Pasta
Ingredients
- 2 garlic (clove, minced)
- 1 tbsp arrowroot powder
- 1 1/2 cups soy milk
- 1/2 cup sun dried tomatoes (drained)
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1 tbsp lemon juice
- 230g chickpea pasta
- 1 cup zucchini (sliced)
- 1/4 cup parsley (chopped)
- 1/2 tsp chili flakes (optional)
- water as oil substitute
Preparation
Heat water in a pan over medium-low heat and add garlic
Cook for 1 minute
Add the soy milk and arrowroot powder and stir to combine
Continue to stir until the milk has thickened
Pour the soy milk mixture into a blender along with the sun dried tomatoes, nutritional yeast, salt and lemon juice
Blend until smooth and creamy
Set aside
Cook the pasta according to package directions
Drain and add the pasta back to the pot
In a pan over medium heat using more water if required, add the zucchini and sauté until cooked through
Once cooked through, add the zucchini in with the pasta
Mix in the creamy sauce and top with parsley and chili flakes
