This is one of the best things I've made in awhile. The recipe for the Sun-Dried Tomato Cream sauce is available on page 208 of Everyday Happy Herbivore but I've included it below too. You will be eating this sauce non-stop with a spoon as you make it, believe me! Also, if you can make it ahead, the flavor intensifies overnight.
Sauce Ingredients (makes 2 cups, serves 4)
1/2 cup sun-dried tomatoes (make sure to buy the kind in a pouch, not in a jar with oil)
2 cups non-dairy milk
1/2 cup nutritional yeast
2 tsp yellow miso
1 tsp onion powder
few dashes of paprika
1/2 tsp Cajun seasoning
pinch of salt
few dashes of black pepper
2 garlic cloves
juice of 2 lemon slices
basil flakes or chopped fresh basil for garnish (optional)
Instructions
- Rehydrate tomatoes by filling a small saucepan with water halfway and bringing it to a boil
- Once boiling, add tomatoes and turn off the heat. Tomatoes should be ready in about 10 minutes.
- Drain water off and combine rehydrated tomatoes with remaining ingredients in a blender or food processor and blend until smooth.
- Transfer to a saucepan and gently warm over low heat.
- Taste, whisking in another 2 to 4 tablespoons of nutritional yeast if desired.
- Serve over pasta or use as a dunking sauce with crusty bread. Garnish with a few dried basil flakes or a pinch of fresh chopped basil if desired.
76 calories, 1.7g fat, 10.2g carbs, 3.1g fiber, 3.3g sugar, 7.3g protein
I added the following to complete my dish:
- whole-wheat spaghetti
- sautéed vegetables (onion & garlic sautéed in a little olive oil spray, then added asparagus, sun-dried tomatoes and artichoke hearts)
Toss it all together with the sauce and you will have a gourmet meal that will please just about anyone!!
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