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Sun-Dried Tomato Pasta

A delightful dish combining robust flavors and nourishing ingredients into a creamy, comforting pasta experience that's perfect for busy weeknights or relaxed weekends.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g pasta of choice Use gluten-free pasta if needed.
  • 350 g silken tofu Adds a creamy texture without dairy.
  • 70 g sun-dried tomatoes Brings an unforgettable flavor.
  • 200 g roasted red peppers Juicy, aromatic, and vibrant in color.
  • 3 cloves garlic For added flavor.
  • 6 leaves basil Fresh and fragrant.
  • 1/2 cup pasta water Reserve 1 cup and adjust sauce consistency.
  • 1/4 cup nutritional yeast Adds a cheesy flavor without dairy.
  • 1/2 tsp red pepper flakes For a touch of heat.
  • 1/2 tsp smoked paprika For a subtle smokiness.
  • 2 tbsp tomato paste Deepens the tomato flavor.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following the package instructions.
  2. Reserve 1 cup of pasta water before draining the pasta.
Blending the Sauce
  1. In a blender, combine silken tofu, sun-dried tomatoes, roasted red peppers, garlic, basil leaves, nutritional yeast, red pepper flakes, smoked paprika, and tomato paste. Blend until smooth and creamy.
Warming the Sauce
  1. Transfer the blended sauce into a medium pot and warm it over medium heat, stirring occasionally.
Combining and Serving
  1. Add the drained pasta to the warm sauce and toss until coated.
  2. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
  3. Serve with a sprinkle of cheese on top, such as stracciatella.

Notes

For extra flavor, consider sautéing the garlic in olive oil before blending. Experiment with herbs like oregano or thyme, and add toasted nuts for crunch.