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.
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.