Carbs make the world go round, am I right? Our family LOVES pasta! And what goes well with pasta? French bread! So give me all the carbs with this creamy, delicious meal. Sundried tomatoes have such a fantastic flavor that really makes this dish shine. Peas are one of the best plant-based sources of protein! They're filling and have a high amount of fiber. Learn something new? You're welcome! But if you like adding meat protein to your dish, I'd recommend grilled chicken strips.
Mom Hint: Don't add red pepper flakes until AFTER you dish out a serving for your kid(s).
Creamy Sundried Tomato & Pea Pasta serves 4
Ingredients:
8oz farfalle (bowtie) pasta
1 small yellow onion, finely diced
4 garlic cloves, minced
4oz sundried tomatoes in oil (recommend California Sun Dry Julienne Cut)
1 tbs oil from sundried tomato jar
1/4 tsp paprika
1 tsp italian seasoning
1/2 tsp salt
1/4 tsp red pepper flakes (adds heat)
1 cup Vegetable Broth
1/2 tbs corn starch
1/2 cup frozen green peas
Optional
fresh basil garnish & vegan parmesan
Directions:
Cook pasta according to package directions. In the mean time, take 1 tbs of oil from the sundried tomato jar and add to a large deep skillet over medium heat. Add onions, garlic, & sundried tomatoes to skillet. Sautee for 1-2 minutes until fragrant.
Add the paprika, italian seasoning, salt, & red pepper flakes. Stir to combine and cook another 2 minutes.
Add half & half and vegetable broth and stir well to combine. Take about 1 cup of the mixture with as much juice as possible and add 1/2 tbs cornstarch to that cup. Stir well until corn starch is completely dissolved. Pour back into the skillet and stir well to combine with sauce. This will help thicken the sauce.
Add the frozen peas to the sauce. Cook until a thicker, creamy consistency (maybe 2-3 minutes) and turn off the heat. Add in the cooked pasta and stir well to combine all the ingredients. Serve immediately with fresh basil chiffonade & vegan parmesan on top.
Author: Stephanie Brown, dinnerpartyofthree
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