Sun-Dried Tomato & Pesto Cream Penne

This quick and easy weeknight pasta recipe is definitely a comfort food. A dairy-free creamy pasta dish made with unsweetened oat cream. Give it a try!

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Ingredients

Recipe serves 6-8

• Artisan Penne Rigate, or you may use gluten-free penne for a gluten-free option.

• 4 tbsp olive oil, plus more

• 1 leek, washed and finely chopped

• 1 pack cherry tomatoes (12 oz), washed and halved

• 2 scallions, washed and chopped

• 2 large garlic cloves, chopped

• 1/2 cup jarred sun-dried tomatoes (about 8 slices), chopped

• 2 tbsp of jarred capers, drained, chopped

• 1 1/2 cups vegetable stock

• 2 tbsp homemade herb pesto (or you can use store-bought)

• 1 1/2 tbsp tomato paste

• 2 cups fresh spinach, chopped (you can also use frozen)

• 2 cups oat cream, unsweetened

• 1/4 cup fresh parsley, chopped

• 1/2 tsp dried Italian seasoning

• 1/2 tsp salt

• 1/2 tsp chilli flakes (optional)

• 1/4 tsp black pepper

• 1/4 cup nutritional yeast

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Preparation

Put a large pot filled with water to boil over medium-high heat.

Heat a large sauté pan over medium heat until it comes to a boil.

Add 4 tbsp olive oil to the pan and heat for 30 seconds. Then add the leeks, tomatoes, scallions and garlic. Lower the heat to medium and sauté veggies for about 5 minutes, stirring often.

When the tomatoes have softened, add the sun-dried tomatoes, capers, and tomato paste, and cook for a few more minutes, stirring well to combine.

At this point, add 1 tbsp of salt to the pot of water and cook your penne for a few minutes less than the package instructions (al dente). The penne will continue to cook when you add it to the sauce.

Add the stock and pesto to the sauce and stir to combine, then add the spinach, cream, Italian seasoning, salt, chilli flakes, and black pepper. Stir ingredients well to combine, and allow the sauce to thicken. Taste and check for seasoning.

When the penne are almost cooked to al dente, scoop them out of the water with a hand strainer and pour them directly into the saucepan. Add fresh parsley, a generous drizzle of olive oil, and some of the starchy pasta water, if needed, along with the nutritional yeast. Stir to combine, taste the seasoning and add salt if needed.

Enjoy!