Creamy Sun-Dried Tomato Pasta with Capers and Dill
Delicious creamy sun-dried tomato pasta with capers and dill, perfect for a vegetarian meal.
Equipment
- large pan
Ingredients
Sauce Ingredients
- 1 tablespoon avocado oil
- 1 teaspoon vegan butter optional
- 1 medium yellow onion finely chopped
- 6 cloves roasted garlic (or sub 4-6 raw cloves garlic, minced)
- ¼ cup white wine
- 2 tablespoon tomato paste
- ½ teaspoon dried parsley
- ⅓ cup sun-dried tomatoes in oil drained, rinsed, and chopped
- 1 tablespoon capers
- 1 heaping tbsp fresh dill
- ½ cup cashew milk
Pasta
- 300 g brown rice spaghetti
- pecorino cheese or vegan parmesan for serving (optional)
Instructions
Cooking Instructions
- Start by heating the olive oil and vegan butter (if using) in a large pan over medium-high heat.
- Add the chopped onion and saute for about 5 minutes until translucent. Lower the heat to medium.
- Add the garlic. If roasted, just smash it to incorporate and immediately add the white wine. If raw, cook stirring constantly for a minute.
- Add white wine and cook until almost evaporated.
- Add the tomato paste, parsley, sun-dried tomatoes, capers, and fresh dill. Stir well. Add the cashew milk and stir again until everything’s incorporated. Take off heat until pasta is cooked.
- While you make the sauce, cook the pasta according to package instructions. Reserve ½ cup of the cooking water, and drain and rinse the pasta.
- Warm the sauce back up, add the pasta to the sauce and gently toss to coat. Add pasta water as necessary to loosen the sauce.
- Serve immediately dusted with pecorino cheese or vegan parmesan if desired.
Notes
This pasta dish is great on its own or with a choice of protein!
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 70gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg
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