Creamy Garlic & Sun-Dried Pasta
A zesty and delicous dish that is both satisfying and fun to make.
Ingredients
- 13 oz Gluten free rotini Check the labels carefully. Vegan pasta is not gluten-free.
3 Cloves Garlic Minced- ¾ cup Sun-dried tomatoes in oil You may only find these whole and will need to dice them.
- ½ cup Vegetable broth
- 3 oz White vinegar
- 1 cup Whole fat oat milk Look for at least 30% fat content.
- ½ cup Reserved pasta water This is water that you save from the cooking of the pasta.
- 1 n/a Salt To Taste.
- 1 n/a Ground black pepper To Taste.
- 1 n/a Garlic powder To Taste.
- 3 oz Parsley
Equipment
Method
Mise En Place
- Prepare all the ingredients and have ready to begin the cooking process.
Boil the pasta
- Begin by boiling the water and adding the pasta. Depending on the type of pasta you are using, the cook times may vary. Follow the directions on the box. Always stir the pasta to prevent it from sticking while it cooks.
Begin making the sauce base
- Start by pouring a little bit of the oil from the sun-dried tomatoes in the bottom of the saute pan. Turn the heat to a medium-low. Once the oil is warm and spread evenly in the pan, add the garlic and the sun-dried tomatoes. Saute for 2-5 minutes or until tender and fragrant. Be sure to stir frequently, or it will burn in the pan. If the pan is cooking too rapidly, turn the heat down.
Drain the pasta
- Drain the cooked pasta, making sure that you save the pasta water when draining. Pour the pasta into a sieve and allow cool water to run over it. Allow the pasta water to drain into another pot so you can warm up the pasta prior to service. This is where a pasta dipper becomes handy. You will need to use some of the pasta water for the next step, which is where the reserved pasta water comes in.
Finish making the sauce (the reduction)
- At this point, your sauce base should be soft and fragrant. This is where you will start having some fun. Begin by adding your vegetable broth and incorporate well; increase the heat to medium-high. Next, add about 1/2 of the vinegar and incorporate well. Taste it now and it should have a slight and barely noticeable bitterness to it. That is perfect; if not, add a tiny bit more vinegar. You will need to simmer this until it reduces by 1/2. This process is where a white wine would typically be used, but we do not want any alcohol in this recipe.
Finish making the sauce (the cream)
- Now that the reduction is done, we need to make the sauce cream and season. Keep the heat the same and add in the whole fat oat milk. Using a balloon whisk, vigorously whisk the mixture to fully emulsify the oil to the fat. Allow this to simmer for 3-5 minutes or the mixture begins to thicken. Taste and season with salt, pepper, or garlic powder. Only add a pinch at a time and check.
Present your plate
- The sauce is best done as a pour-over sauce and garnished with a little chopped parsley.
Nutrition
Notes
There is wide variety of pasta, and I enjoyed this using rotini. Be careful when selecting the pasta as some are vegan friendly, which does not make them gluten free.
The substitution for the alcohol does take a little time to get used to as it does not burn off the same way as wine does. The vinegar is there to produce the acid that is needed. You can also use mushroom stock.