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Ingredients
- 13 oz rotini regular or gluten-free; follow the package cooking directions
3 cloves garlic minced- ¾ cup oil-packed sun-dried tomatoes drained and chopped; reserve 2 tbsp of their oil
- 2 tbsp oil from the sun-dried tomato jar
½ cup vegetable broth- 2 tsp white vinegar divided; add to taste
- 1 cup plain unsweetened oat milk unflavored; divided
1 tsp cornstarch- ½ cup reserved pasta cooking water use only as needed
salt to taste
black pepper to taste
¼ tsp garlic powder optional
2 tbsp fresh parsley chopped
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Cook the rotini in a large pot of water according to its package directions. Before draining, reserve at least ½ cup of cooking water. Drain; do not rinse. Time the pasta to finish as the sauce is ready.
- Whisk the cornstarch with 2 tablespoons taken from the measured cup of cold oat milk until smooth. Set aside the remaining oat milk.
- Heat the 2 tablespoons of reserved tomato oil in a large skillet over medium-low heat. Add the garlic and stir for 30 seconds, then add the chopped sun-dried tomatoes and cook for 1–2 minutes. Keep the garlic from browning.
- Add the broth and simmer for 2–3 minutes. Stir in the remaining oat milk. Whisk the slurry again, then stir it into the skillet. Simmer gently for about 2 minutes, stirring, until lightly thickened. Add the optional garlic powder, if using.
- Add the drained hot pasta and toss to coat. Stir in 1 teaspoon of vinegar, then taste before adding the second teaspoon. Season with salt and pepper. Add the reserved pasta water a small splash at a time only if needed to loosen the sauce. Finish with parsley and serve immediately.
Nutrition
Notes
Oat milk: Use plain, unflavored oat milk; vanilla and sweetened drinks change the flavor. Oat milk is not heavy cream, and the old instruction to seek 30% fat was incorrect. The cornstarch provides light thickening here.
Diet and allergens: Vegan and gluten-free are different requirements. If either matters to you, check every ingredient label, including the pasta, oat milk, broth and tomatoes. No dietary certification is assumed.
Storage: Refrigerate promptly in covered containers at 40°F or below and use within 3 days. Reheat with a small splash of water, stirring, until leftovers reach 165°F. The pasta will absorb more sauce during storage.
