Creamy Vegan Sun-Dried Tomato Alfredo
A rich and creamy vegan Alfredo sauce made with sun-dried tomatoes, perfect for a comforting pasta dish.
Equipment
- Large saucepan or skillet
- Blender or food processor
- Immersion/stick blender
Ingredients
- 1 tbsp olive oil for sautéing
- 3 cloves garlic crushed
- 1 tbsp dried oregano
- ½ cup sun dried tomatoes packed in oil, divided, blot the oil and chop fine
- 2 tbsp arrowroot flour or tapioca starch or regular gluten free all purpose flour
- 1 ½ cups unsweetened dairy free milk
- 2 tbsp tomato paste
- ¼ cup vegan parmesan
- 1 box chickapea pasta (8 oz), any shape pasta
- 1 handful fresh basil chopped
Instructions
- Start by warming the olive oil in a skillet over medium heat until it shimmers. Add in the crushed garlic and oregano, and let them sizzle until they are fragrant, typically about a minute. Keep an eye on it to prevent the garlic from browning too much, as it can get bitter.
- Stir in the chopped sun-dried tomatoes, letting them mingle with the garlic for another 2-3 minutes. You will notice the vibrant red color deepen and the aroma become more intense. Avoid adding them too early to keep them from overcooking and losing flavor.
- In a separate bowl, whisk the arrowroot flour with some water to avoid clumps and create a smooth blend. Aim for a lump-free mixture so that your sauce has a silky texture. Mix well, as dry pockets can lead to a grainy sauce later on.
- Pour the dairy-free milk into the skillet and let it mix with your sun-dried tomato concoction. The color will change to a lovely creamy hue. This is crucial for ensuring your sauce has a nice body, so give it a gentle stir to incorporate everything well.
- Add the tomato paste and blend it into the sauce, letting it simmer for a few minutes until it thickens slightly. The sauce will start to take on a luscious consistency, which indicates success. Be careful not to let it boil too hard, as that can alter the flavor.
- Stir in the vegan parmesan until it melts fully into the sauce. You will notice the creaminess increase. If it is too thick at this point, splash in a bit more dairy-free milk for that perfect consistency.
- While the sauce is coming together, cook your chickpea pasta according to package instructions until al dente. Once ready, drain and give it a light toss with some olive oil to keep it from sticking. Overcooking can make it mushy, so timing is key here.
- Once the pasta is drained, add it right into the skillet with the sauce and toss gently until every noodle is coated. The visual of the bright sauce clinging to the pasta is inviting. Be careful not to over-mix to keep the pasta nice and whole.
- Finish it off by tossing in the fresh basil just before serving. The basil adds a fresh touch that brightens everything up. Keep some extra basil on hand for those who want an extra burst of flavor!
Notes
Leftovers will keep for 2-3 days in the fridge stored in an airtight container.
If the sauce is too thick after blending, adding a splash of dairy-free milk can help achieve your desired consistency.
When pasta sticks together after cooking, toss it with a bit of olive oil as it cools to keep it nicely separated.
If the sauce ends up grainy, ensure all the flour is well mixed before blending for a smoother texture.
Reheat gently on the stovetop over low heat until warmed through, adding a splash of dairy-free milk if necessary to loosen the sauce.
Pair with a green salad for a balanced meal.
Top with extra sun-dried tomatoes and fresh basil.
Serve with crusty bread to soak up the sauce.
Add spinach or kale for extra nutrition.
Mix in sautéed mushrooms for an earthy flavor.
Top with crushed red pepper for a spicy kick.
Choose sun-dried tomatoes packed in oil for more flavor.
For a gluten-free option, use arrowroot starch to achieve that silky sauce.