Sundried Tomato Pasta

This easy and delicious Sun Dried Tomato Pasta is packed with the rich, tangy flavour of sun-dried tomatoes, garlic, and fresh herbs. Make sure you reserve the oil from the jar for cooking - it's packed with flavour. I'm using penne pasta, you can use whichever shape you prefer.

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Ingredients

gluten-free penne 300 g
sundried tomatoes 100 g (chopped)
garlic cloves 4 (crushed)
fresh basil 1 handful (chopped)
vegan Parmesan 100 g (grated)
smoked paprika 1 tsp

Method

Cook the pasta

Cook the pasta according to the packet instructions.

Prepare the ingredients

Meanwhile, drain and chop the sundried tomatoes (reserve the oil in the jar they come in for cooking). Peel and crush the garlic. Finely chop the basil. Grate the Vegan Parmesan, unless it’s already grated. (You can use vegan cheddar instead).

Cook the sauce

Heat a dash of the reserved sun dried tomato oil in a large pan over a medium heat. Add the garlic and cook for 1 minute. Add the tomatoes and smoked paprika and cook for another minute, stirring.
Add the drained pasta to the pan and toss to combine. Stir in the Vegan Parmesan and let it melt.

Plate up

Divide into bowls and scatter the basil on top. Enjoy!

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