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Sun-Dried Tomato Pasta

Sun-Dried Tomato Pasta

  • Author: Anthony
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Sun-Dried Tomato Pasta recipe combines the tangy richness of sun-dried tomatoes with the smoky crunch of turkey bacon, creamy plant-based cheese, and fresh herbs. Ready in under 30 minutes, it is perfect for busy weeknights or effortlessly impressing guests. The sauce features natural ingredients and a silky texture provided by a natural gelling agent, balanced with aromatic garlic, shallots, and a splash of apple cider vinegar for brightness. Easily customizable with different pasta shapes, veggies, or plant-based protein options, this dish offers a vibrant and satisfying meal for diverse dietary needs.

Ingredients

Scale

Main Ingredients

  • 200g sun-dried tomatoes (packed in oil, natural)
  • 150g smoked turkey bacon, chopped
  • 250g pasta of choice (penne, fusilli, farfalle, rigatoni)
  • 100g plant-based cheese, shredded or crumbled
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 2 tbsp olive oil (natural)
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tbsp apple cider vinegar (natural)
  • 1 tsp natural gelling agent (e.g., pectin or agar, dissolved in splash of water)
  • Salt and pepper to taste

Fresh Herbs

  • Handful fresh basil leaves, roughly chopped
  • Handful fresh parsley, roughly chopped

Instructions

  1. Prepare the Ingredients: Chop the smoked turkey bacon into bite-sized pieces. Mince the garlic and shallots. Roughly chop the sun-dried tomatoes as well as the fresh basil and parsley. Bring a large pot of salted water to a boil, ready for the pasta.
  2. Cook the Pasta: Add your chosen pasta to the boiling water and cook according to the package instructions until al dente. Before draining, reserve about one cup of the pasta cooking water.
  3. Sauté Aromatics and Turkey Bacon: While the pasta cooks, heat olive oil (natural) in a large skillet over medium heat. Add the minced garlic, shallots, and smoked turkey bacon pieces. Cook for 4-5 minutes until the bacon is crisp and the aromatics are fragrant.
  4. Build the Sauce: Stir in the chopped sun-dried tomatoes, vegetarian Worcestershire sauce (natural), and apple cider vinegar (natural). Let the mixture simmer gently for 2-3 minutes to meld flavors. Add the dissolved natural gelling agent to thicken the sauce slightly.
  5. Combine Pasta and Sauce: Toss the drained pasta into the skillet with the sauce. Gradually add reserved pasta water to loosen the sauce and ensure it coats the pasta well. Stir in the plant-based cheese until melted and creamy.
  6. Finish with Fresh Herbs and Season: Remove the skillet from heat. Fold in the chopped basil and parsley. Season with salt and pepper to taste. Serve immediately while warm and flavorful.

Notes

  • Use high-quality sun-dried tomatoes for the best flavor and texture.
  • Reserve pasta water to adjust the sauce consistency as needed.
  • Add fresh herbs last to preserve their bright color and fresh taste.
  • Do not overcook the pasta; keeping it al dente enhances texture contrast.
  • Toast the turkey bacon separately if desired for extra crispness without burning aromatics.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 15 g
  • Cholesterol: 20 mg

Keywords: Sun-Dried Tomato Pasta, Plant-Based Cheese, Smoked Turkey Bacon, Quick Dinner, Gluten Free Pasta, Vegetarian Option

Find it online: https://homedishideas.com/sun-dried-tomato-pasta/