Creamy Sun dried Tomato Pasta (Edit recipe)

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Creamy sundried tomato pasta is a delicious and flavorful pasta dish that combines tender pasta with a creamy, tomato-based sauce and the tangy, chewy texture of sundried tomatoes. This version is completely gluten-free and dairy-free, too! The creaminess of the sauce pairs perfectly with the chewy texture of the sundried tomatoes, while the tomato flavor adds a burst of brightness to the dish. This is a dish that is sure to please any pasta lover.

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 Chickpea Pasta, (or preferred type of pasta)
1/4 cup White Onion, diced
1 Tbsp Garlic, minced
1/4 cup Sun Dried Tomatoes, roughly chopped
1 Tbsp Italian Seasoning
1 tsp Dried Parsley
1 tsp dried Oregano
1/4 tsp Red Pepper Flakes
2 cup Chicken Broth
2 Tbsp Organic Cashew Base (JOI), (can sub cashew butter)
1 Chicken Breast, cooked and chopped
1 cup Baby Spinach

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat 1 Tbsp olive oil in a large pan. Start boiling water in a pot for the pasta.
When the water is boiling, cook the pasta according to the package.
To the pan, add diced onions and minced garlic and saute until the onions are transluscent.
Add Italian Seasoning, parsley, oregano, and red pepper flakes to the onions and garlic and saute for 2 minutes.
Add sun dried tomatoes, Cashew base, and chicken broth to the pan next. Mix until the cashew base is combined, creating a cream like sauce. Let this simmer for about 5 minutes.
Add the cooked chicken, cooked pasta, and spinach and mix until everything is coated and spinach is wilted.
Serve with a few extra red pepper flakes on top and enjoy!

Notes

If the sauce is too thick, be sure to add 1 tbsp of chicken broth at a time until it is the desired consistency. // serve over your favorite noodles or veggie noodles

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	418
Fat:	10 g
Carbohydrates:	16 g
Protein:	16 g
Cholesterol:	18 g
Sodium:	176 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.