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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.
Prep Time
10
mins
Active Time
20
mins
Total Time
30
mins
Course:
Entrée, Side
Cuisine:
Gluten Free, Nut Free, Vegan, Vegetarian
Yield:
4
bowls
Author:
The Local Sprout
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
Serving:
1
g
|
Sodium:
705
mg
|
Sugar:
5.8
g
|
Fiber:
4.2
g
|
Cholesterol:
41
mg
|
Calories:
264
kcal
|
Saturated Fat:
0.7
g
|
Fat:
4.5
g
|
Protein:
8.4
g
|
Carbohydrates:
47.3
g