Sun Dried Tomato & Basil Pasta (DF)

Amy in the Kitchen


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7.00 (in)
7.00 (in)
7.00 (in)
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Sun Dried Tomato & Basil Pasta (DF)
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Author: Amy Duska
Serves: 6
  • 1 lb. pasta, cooked (your choice )
  • 1 7oz. jar of sun dried tomatoes, drained and roughly chopped
  • 1 T garlic, minced
  • 3 cups vegetable broth or stock, ¼ cup reserved
  • ½ cup vegan sour cream (I use Tofutti brand)
  • 3 T garlic powder
  • 4 T nutritional yeast
  • 1 tsp onion powder
  • ½ tsp cracked red pepper
  • 1 tsp seasoned salt
  • 1-2 cups fresh basil, roughly chopped
  • 2 T flour
  1. In a heavy saucepan over medium-low heat, saute the sun dried tomatoes for 3-5 minutes
  2. Add the minced garlic and continue to saute for 2-4 minutes
  3. Set aside ¼ cup of the vegetable stock (will be used with flour to thicken the sauce)
  4. Add the remaining vegetable broth and sour cream to the pan and stir over medium heat until blended well
  5. Combine the reserved vegetable stock and 2 T of flour in a small bowl. Stir until there are no lumps
  6. Pour the flour mixture into the pan and stir until blended, the sauce will begin to thicken
  7. Add the garlic powder, nutritional yeast, onion powder, cracked red pepper and seasoned salt and cook for 5-6 minutes, stirring occasionally
  8. Stir in the basil and pasta and cook until heated through
  9. Serve warm with Italian bread