Easy Sun-Dried Tomato Pasta with Kale
This recipe for sun-dried tomato pasta uses both the tomatoes and the oil from their jar to create a satisfying vegan meal that's ready in as little as 15 minutes.
Ingredients
- 5-7 oz (150-200 g) dried pasta of your choice (gluten-free if necessary)
- 6-8 sun-dried tomatoes in oil, roughly chopped (see notes)
- 2 tablespoons oil from the tomato jar (or another cooking oil)
- 2 garlic cloves, finely chopped
- 5 oz (150 g) greens such as kale or spinach, chopped
- 3 tablespoons nutritional yeast
- Small handful fresh parsley
- Salt and pepper to taste
Instructions
- Bring a large pan of salted water to the boil and cook the pasta according to package instructions (usually 10-12 minutes).
- While the pasta is cooking, heat a large frying pan on medium heat and add 2 tablespoons of oil from the jar of sun-dried tomatoes (it may help to remove some tomatoes first). Add the chopped garlic and fry for 1-2 minutes, stirring regularly and taking care not to burn it.
- Once the garlic has softened, add the chopped greens and chopped sun-dried tomatoes. Season with salt and pepper and cook for a few minutes until the greens have wilted down (some may need a little longer than others).
- Once the greens have softened, add the nutritional yeast and stir in a few spoonfuls of the starchy pasta cooking water. From this point on, add as much pasta cooking water as is needed to create a small amount of sauce in the pan without everything drying out.The sauce should be slightly thinner than you'd expect, as it'll thicken further once the hot pasta is added to the pan.
- Once the pasta is cooked al dente, drain this and add to the pan with the sauce. Continue cooking for another minute, stirring well to combine and coat the pasta.
- Sprinkle over chopped fresh parsley, adjust the seasoning to taste, remove from the heat, and serve with homemade cashew parmesan and freshly ground black pepper.🌱 Serving suggestions >📸 See recipe steps >📖 Table of contents >
Notes
Sun-dried tomatoes: For me, 6-8 sun-dried tomatoes in oil weighed around 2 oz (50 g) in total after removing from the jar (with each one looking like it was originally one half of a fairly large tomato). Note that other forms of dried tomato may be much lighter (i.e. if not preserved in oil), and so you'll want to first soak them in warm water or good-quality oil until plump.
Oil: The nice thing about jarred sun-dried tomatoes is that the oil is often infused with extra ingredients such as herbs or garlic, making it great for adding instant flavour to your cooking.
Greens: I've gone with shredded kale, but you could use greens such as spinach, collard greens, or Swiss chard. In fact, you could throw in pretty much any veg that'll be quick to cook.
Gluten-free:Â Simply use a GF dried pasta to make this recipe gluten-free.
Storage: Once cool, you can store the cooked pasta in the fridge for three to four days or freezer for up to six months.
See recipe testing notes and recipe FAQ sections for more info.
Â
* The nutrition info below is for one serving, based on a total of two servings.
Nutrition
Calories: 467kcalCarbohydrates: 71gProtein: 19gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 403mgPotassium: 1070mgFiber: 10gSugar: 3gVitamin C: 99mgCalcium: 220mgIron: 4mg
Nutrition Facts
Easy Sun-Dried Tomato Pasta with Kale
Amount Per Serving
Calories 467
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 403mg18%
Potassium 1070mg31%
Carbohydrates 71g24%
Fiber 10g42%
Sugar 3g3%
Protein 19g38%
Vitamin C 99mg120%
Calcium 220mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.