Smoky Sun-Dried Tomato Pasta
Consider this recipe your new go-to for dinner parties + game nights. This smoky sun-dried tomato pasta is easy to make, incredibly flavorful, and ready for any crowd.
Yield: 4 bowls
Materials
- 2 Tbsp. avocado oil or sub coconut oil
- 1/2 large yellow onion roughly chopped
- 6 cloves garlic minced
- 1 Tbsp. dried basil
- 1 Tbsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. sea salt
- pinch black pepper
- 1 15 ounce can fire roasted tomatoes
- 1/2 cup sun-dried tomatoes in oil
- 1 Tbsp. lemon juice
- 1 8 ounce pasta (certified gf for gluten free eaters—I used chickpea pasta)
- 2 cups loosely packed kale or spinach (optional)
Toppings (optional):
- grated parmesan* red pepper flakes, sesame seeds
Instructions
- Heat oil iIn a large pot or high-rimmed skillet over medium heat. Once hot, add the onion. Sauté for 5 minutes or until translucent.
- Stir in the garlic, basil, oregano, smoked paprika, salt, and pepper. Cook for another minute.
- Add the tomatoes with their juices, sun-dried tomatoes, and lemon juice. Cook for another 10 minutes to let flavors merge.
- Pour mixture into blender. Puree until smooth and creamy. Pour back into pot or skillet. Bring back to a simmer.
- Meanwhile, cook pasta according to package directions. Drain and set aside.
- Stir in optional kale or spinach into the sauce. Add the pasta and stir to coat.
- Serve warm with optional toppings.
- Leftovers will keep refrigerated in airtight container for up to 5 days.
Notes
*Omit parmesan from toppings for vegan
Nutrition information if a rough estimate of 1/4 of the recipe without toppings.
Nutrition information if a rough estimate of 1/4 of the recipe without toppings.
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 47.3g | Protein: 8.4g | Fat: 4.5g | Saturated Fat: 0.7g | Cholesterol: 41mg | Sodium: 705mg | Fiber: 4.2g | Sugar: 5.8g