Easy Vegan Sun Dried Tomato Pasta (No Cream!)
Penne pasta tossed in a light sauce using fresh minced garlic, vegan parmesan cheese, vegetable broth and sun dried tomatoes.
Servings 4
Ingredients
- 1 lb (16 oz) penne pasta
- 3 tbsp sliced almonds
- 1-2 tbsp olive oil (or oil from sun dried tomatoes)
- 3 cloves fresh garlic
- ½ cup sun dried tomatoes diced
- 1 cup vegetable broth
- 1 cup vegan parmesan cheese
- 1½ cups cherry tomatoes sliced lengthwise
- fresh parsley chopped- to taste (optional)
- sea salt to taste (optional)
Instructions
- Cook pasta according to package instructions.
- In a large sauté pan add your sliced almonds and toast over low-medium heat, stirring occasionally. Once toasted, remove from pan and set aside in a separate dish.
- In the same pan that was used to toast the almonds, add oil along with diced sun dried tomatoes and minced garlic. Sauté until garlic is fragrant (1-2 minutes).
- Add the vegan parmesan cheese and vegetable broth. Whisk until mixture is well combined and cheese has melted.
- Add in sliced cherry tomatoes and cook until slightly wilted.
- Drain the water from the pasta and add the penne pasta to the sauce mixture. Stir to combine so that all of the noodles are coated in the sauce.
- Garnish with toasted almonds, fresh parsley and a pinch of sea salt to taste. Enjoy!