Creamy Sun-Dried Tomato Pasta
Ingredients
- 12 ounces pasta
- 2 tablespoons dairy-free butter
- 2 tablespoons all-purpose flour
- 1.5 cups dairy-free milk
- 2/3 cup sun-dried tomatoes
- 1.5 cups packed spinach (optional)
- 1 tablespoon garlic powder
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon crushed red pepper
Preparation
Cook pasta according to package directions, then drain and set aside.
Heat a medium pot or Dutch oven on low heat and add the butter.
Once butter is melted, add flour and whisk until it forms a clumpy paste.
Slowly add milk and whisk until smooth.
Increase heat to medium-low and cook for 3-4 minutes, whisking constantly to avoid burning.
Add salt, pepper, tomato paste, nutritional yeast, and garlic powder; mix well.
In a large bowl, combine the cooked pasta, sun-dried tomatoes, spinach (if using), and the sauce.
Sprinkle with crushed red pepper and serve. The warm pasta and sauce will cook the spinach enough without it wilting.
