Description
A delightful and creamy pasta dish featuring sun-dried tomatoes, capers, and fresh dill, perfect for any occasion.
Ingredients
Scale
- 1 tbsp avocado oil
- 1 tsp vegan butter (optional)
- 1 medium yellow onion, finely chopped
- 6 cloves roasted garlic (or 4–6 raw cloves, minced)
- ¼ cup white wine
- 2 tbsp tomato paste
- ½ tsp dried parsley
- ⅓ cup sun-dried tomatoes in oil, drained, rinsed, and chopped
- 1 tbsp capers
- 1 heaping tbsp fresh dill
- ½ cup cashew milk
- 300g brown rice spaghetti
- Pecorino cheese or vegan parmesan for serving (optional)
Instructions
- Begin by heating the avocado oil and vegan butter (if using) in a large skillet over medium-high heat until fragrant.
- Stir in the chopped onion, sautéing for about 5 minutes until they soften and turn translucent.
- If using roasted garlic, smash it with a fork before adding it to the pan. If working with raw cloves, sauté them with the onions for about a minute.
- Pour in the white wine, allowing it to reduce for a couple of minutes until most of it evaporates.
- Incorporate the tomato paste, dried parsley, sun-dried tomatoes, capers, and fresh dill, stirring until well combined.
- Add in the cashew milk, mixing gently until it melds into a creamy sauce.
- In a separate pot, cook the brown rice spaghetti according to package instructions, reserving ½ cup of cooking water before draining.
- Return the skillet to low heat, gently warming the sauce, then add the drained pasta, tossing until evenly coated.
- Serve immediately, topped with pecorino cheese or vegan parmesan if desired.
Notes
Make ahead the sauce and rewarm before mixing with freshly cooked pasta. Experiment with different vegetables and spices to customize.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg