Thursday, January 10, 2013

Sundried Tomato Pasta Sauce

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This is another vegan recipe that was a total hit with my meat-loving husband.  Ah, success! 
Comforting and satisfying and incredibly delicious.  The sauce contains beans, but the bean-haters in your life will never know...they'll be too focused on enjoying this rich, flavourful dish.

Sundried Tomato Pasta Sauce

1 lb whole grain short/gluten-free pasta

1 tsp extra virgin olive oil
175g sundried tomatoes, not in oil
1 can romano or white kidney beans, rinsed and drained (or 1.5 cups cooked beans)
1/4 cup balsamic vinegar
2-3 cloves garlic
1/4 cup nutritional yeast
1 cup vegetable stock or water
2 tsp Rustic Tuscan Seasoning from Costco (or Italian Seasoning)
Crushed red chili flakes, to taste
Salt and pepper, to taste
2 cups reserved pasta cooking liquid

Optional: Roasted or sauteed veggies of choice (I used roasted zucchini and bell peppers, and garlic-sauteed kale - pictured below) and/or garnish with a few handfuls of fresh chopped parsley and/or basil.

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Cook pasta according to package directions, or until al dente.  Reserve at least 2 cups of the cooking liquid before draining.  Place all the ingredients for the sauce in a food processor and process until smooth.  Add reserved pasta cooking liquid, a little at a time until desired consistency is reached.  Toss with cooked pasta and any additional veggies/add-ins.  Serves 4.  Leftovers can be refrigerated for up to 4 days, or frozen.

I've entered this recipe into Vegetarian Mamma's Gluten-Free Friday for January 10, 2013.