Sundried tomato pasta
vegan
( Serves 4)
Cooking Time: 20 minutes
Ingredients
- Pasta 500 grams/ml
- Leeks 350 grams/ml
- Tomatoes 120 grams/ml
- Almond milk 300 grams/ml
- Almond, sweet 100 grams/ml
Instruction
Pasta:
Use a pasta of your choice - I like using tagliatelle but feel free to use what you prefer! Cook for 10mins
Vegetables:
Whilst pasta is cooking cut the leeks up and fry. In this recipe we also used one grated courgette. I like using vegetables when they are in season such as asparagus.
Sauce:
Add 120g of drained sundried tomatoes, 100g almonds, 300ml almond milk, 2 tablespoons of tomato purée, a couple of garlic gloves and season. Blend until creamy and thick.
Mix everything together in a big pot and serve!
Hope you enjoy!
Extra Notes
Nice and easy meal after a long day!
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