Creamy Vegan Sun-dried Tomato Pasta

Serves: 4

Prep: 5 mins

Cook: 10 mins

Ingredients

2 cups (200g) brown rice pasta

For the sauce:

1 cup (100g) sundried tomatoes, drained

2/3 cup (100g) roasted almonds

2 tbsp. tomato puree

1 tbsp. balsamic vinegar

2 garlic cloves

1 1/4 cup (300ml) almond milk, unsweetened

1 tsp. mixed herbs

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)
455	16	43	11

*nutrition per serving

Directions

1. Cook the pasta according to the instructions on the packaging.

2. Place all the sauce ingredients into a food processor and blend until smooth. Add more milk or water if needed to reach a sauce-like consistency.

3. Pour the sauce over the pasta and heat for about 4-5 minutes over medium-low heat.

4. Serve with freshly ground black pepper.