Pasta with a Sun-dried Tomato Sauce

0 Reviews
0% would make this recipe again

This recipe is incompatible with your food profile

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

Ingredients

16 sun-dried tomatoes (oil packed) 2.4 oz
3 1/2 tbsp pine nuts 0.9 oz
3 1/2 tbsp fresh basil 0.5 oz
2 tbsp nutritional yeast 0.8 oz
3 tbsp olive oil 1.5 fl.oz
1 1/2 tbsp creamy soy preparation for cooking [optional] 0.9 fl.oz
11.5 oz gluten free/wheat free fusilli, or other short cut pasta 5 cups
1/4 cup pasta cooking water 2.2 fl.oz
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

410

Fat

17 g

26 %

Saturated 2.3 g
+ Trans 0 g

12 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

59 g

20 %

Fibre

5 g

19 %

Sugars

0 g

Net Carbs

54 g

Protein

6 g

Vitamin A

4 %

Vitamin C

28 %

Calcium

2 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Manganese, Vitamin B1, Vitamin B12, Vitamin B2
Good source of  :
Fibre, Folacin, Niacin, Selenium, Vitamin K
Source of  :
Copper, Iron, Magnesium, Omega-6, Phosphorus, Potassium, Vitamin C, Vitamin E, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.