Vegan Sun Dried Tomato Pasta

Are you a fan of vegan recipes or vegetarian recipes? Either way, this Vegan Sun Dried Tomato Pasta Recipe is perfect for you. It has just the right amount of heat from the Jalapeno Peppers because you control your desired spiciness. The Sun Dried Tomatoes add a wonderful flavor to this vegan pasta that will surely have you adding this recipe to your cooking rotation

Ingredients

• Shallots – ½ Cup Chopped
• Fresh Basil – 4 Tablespoons, Chopped
• Garlic – 3 Cloves Minced
• Sun Dried Tomatoes Packed in Oil – ¼ Cup Chopped
• Oil from Sun Dried Tomatoes – 1 Teaspoon
• Olive Oil – 1 Teaspoon
• Vegan White Wine – ½ Cup
• Bow Tie Pasta – 8 oz.
• Jalapeno Peppers – ¼ Cup Chopped
• Tomatoes – 4 Large – Remove Skin and Seeds then Chop  

Vegan Sun Dried Tomato Pasta – How to Prepare 

Start by preparing the ingredients before cooking.

Remove the skin and chop the shallots. If you have a little more or a little less than the recipe calls for, that’s ok — no need to waste another shallot to get a precise amount. 

Rinse the Fresh Basil and chop.

Peel and mince 3 Cloves of Garlic. If you do not have a mincer, use the small holes on any grater. Generally, the grater is our go-to mincer.

Remove the sun dried tomatoes from the jar and chop until you have a ¼ cup.

Depending on how spicy you like your food will help you decide if you should remove the seeds from the Jalapeno Peppers prior to adding them to the sauce. Once the tomatoes are added, much of the heat will fade.

For the tomatoes, be sure to remove the skins. Then remove as much of the seeds and moisture as possible. This recipe calls for the meat of the tomato and not the moisture. Then chop. There will be some moisture as you chop. However, much of this will cook off.

Now boil the pasta water, and cook the pasta to your desired firmness.

While the water heats, combine vegan white wine, the one teaspoon of oil from the sun-dried tomatoes and the olive oil into a preheated frying pan on low. 

Add the chopped Jalapeno Pepper, Shallots, Sundried Tomatoes, and Garlic. Then raise the heat to medium and sauté for 3-4 minutes. Now add and stir the chopped Tomatoes. Then reduce heat to low. Simmer for 15-20 minutes until the tomatoes have cooked through. If you removed the seeds thoroughly, there should be little water when the sauce is cooked.Once both the sauce and the pasta are cooked, dish the pasta. Then spoon the desired amount of sauce on top of your dished pasta. Sprinkle with the chopped Fresh Basil.

For another easy recipe follow this link for our Dill Pasta Salad 

Happy Eatin’