First let me begin by saying… this pasta is HIGHLY addictive. There’s no doubt in my mind that this will become your new go-to pasta. Once again, this recipe is from Chef Chloe’s book. She definitely knows a thing or two about transforming popular Italian dishes into plantbased versions that are ridiculously satisfying and 100% guilt-free!

INGREDIENTS:

1 pound penne (or gluten-free pasta)

1 cup chopped sun-dried tomatoes

3 tablespoons olive oil

1/3 cup all-purpose flour (or gluten-free all-purpose flour)

3 1/2 cups almond milk (I used soy)

1/4 cup nutritional yeast flakes

2 tablespoons tomato paste

2 teaspoons sea salt

1 teaspoon garlic powder

1 teaspoon dried basil

Pinch of crushed red pepper (I left this part out because I didn’t want it spicy for Gavin. Feel free to do the same!)

INSTRUCTIONS:

1.) Bring a large pot of salted water to a boil. Add penne and cook according to package directions. Right before draining, add 1/2 cup of the sun-dried tomatoes to the boiling water. Drain and return to pot.

2.) Meanwhile, in a medium saucepan, make a roux (or paste) by whisking the oil and flour over medium heat for 3 – 5 minutes. Then add almond milk, nutritional yeast, tomato paste, salt, garlic powder, basil, and red pepper to the cause pan and bring to boil, whisking frequently. Reduce heat to low, add the remaining 1/2 cup sun-dried tomatoes and let simmer until the sauce thickens. Transfer to a blender and blend until smooth. Add sauce to pasta, and toss to coat. Season and serve immediately.