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Pasta With Sun-dried Tomatoes and Lemon Breadcrumbs [Vegan]
The original inspiration for this recipe was a dish that relied on lots of oil, salt and dairy. I wanted to try my hand at making a healthier version and boy am I glad I did. It turned out perfectly! My version relies on the tangy flavor of sundried tomatoes... Read More
Ingredients You Need for Pasta With Sun-dried Tomatoes and Lemon Breadcrumbs [Vegan]
How to Prepare Pasta With Sun-dried Tomatoes and Lemon Breadcrumbs [Vegan]
Sauce:
- Chop 2 tomatoes very finely and heat them in a pan with the olive oil.
- Add shallots and garlic - let it soften and brown.
- When everything smells delicious and the shallots are soft, add the thyme, bay leave, a pinch of salt and soy cream to the pan.
- Let it boil up and then simmer for about 5 minutes, then remove from the heat and let it steep while you prepare the rest of the dish.
- Boil pasta accordingly to the instructions on your packet!
Breadcrumbs:
- Heat the olive oil with finely chopped garlic in a pan and let it turn golden.
- Add in the bread crumbs, and stir, stir, stir until it starts to brown.
- Add in lemon zest, stir again and put it in a small bowl (otherwise it will burn).
Assembly of the dish:
- Take the thyme sprigs and bay leaf out from the sauce and add the remaining dried tomato to it (chop it first!).
- Add pasta to the sauce and heat up again, while stirring well to spread the sauce all over the pasta.
- When the dish is hot again, add some lemon juice and some chopped parsley and plate.
- On the plate, add breadcrumbs on top and garnish with some fresh thyme sprigs.
Notes
Adapted from Bon Appetit
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