Pasta with a Sun-dried Tomato Sauce

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Preparation : 15 min Cooking : 10 min
470 calories/serving

Ingredients

16 sun-dried tomatoes (oil packed) 65 g
3 1/2 tbsp pine nuts 24 g
3 1/2 tbsp fresh basil 12 g
2 tbsp nutritional yeast 20 g
3 tbsp olive oil 45 mL
1 1/2 tbsp creamy soy preparation for cooking [optional] 25 mL
320 g fusilli, or other short cut pasta 5 cups
1/4 cup pasta cooking water 65 mL
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to make the sauce.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

To save time, the sauce preparation and the pasta cooking can be done at the same time.

 

  1. Put the sun-dried tomatoes, pine nuts, and basil in a blender or food processor. Purée the mixture, then add the nutritional yeast and oil. Continue to mix until a creamy but thick consistency is obtained. Add the soy preparation if desired.
  2. Meanwhile, cook the pasta.
  3. Pour enough of the pasta cooking water into the tomato mixture to dilute it and obtain a sauce consistency. Adjust the seasoning.
  4. Drain the pasta, then put it back into the pasta cooking pot. Add the sauce, mix thoroughly, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

470

Fat

18 g

27 %

Saturated 2.5 g
+ Trans 0 g

12 %

Cholesterol

0 mg

Sodium

270 mg

11 %

Carbohydrate

66 g

22 %

Fibre

6 g

24 %

Sugars

1 g

Net Carbs

60 g

Protein

14 g

Vitamin A

4 %

Vitamin C

28 %

Calcium

2 %

Iron

14 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin B2
Good source of  :
Copper, Potassium, Vitamin E, Vitamin K, Zinc
Source of  :
Iron, Phosphorus, Vitamin B6, Vitamin C
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables ½
Fats 3
More info
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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