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 and and a bit of soy cream to make the rich sauce while the breadcrumbs are made with whole wheat. You'll be happy that the recipe only serves one, because you aren't going to want to share!

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Pasta With Sun-dried Tomatoes and Lemon Breadcrumbs [Vegan]

Serves

1

Ingredients

  • 1 cup whole wheat pasta
Sauce:
  • 3 sundried tomatoes (I used ones that were oil with oregano)
  • 1 tsp olive oil
  • 2 small shallots
  • 1 small clove of garlic
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • ⅓ cup soy cream
  • lemon juice
  • a pinch of salt
  • some chopped parsley
Breadcrumbs:
  • ⅓ cup breadcrumbs
  • 1 tbsp olive oil
  • 1 small clove of garlic
  • lemon zest
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Preparation

Sauce:
  1. Chop 2 tomatoes very finely and heat them in a pan with the olive oil.
  2. Add shallots and garlic - let it soften and brown.
  3. When everything smells delicious and the shallots are soft, add the thyme, bay leave, a pinch of salt and soy cream to the pan.
  4. 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.
  5. Boil pasta accordingly to the instructions on your packet!
Breadcrumbs:
  1. Heat the olive oil with finely chopped garlic in a pan and let it turn golden.
  2. Add in the bread crumbs, and stir, stir, stir until it starts to brown.
  3. Add in lemon zest, stir again and put it in a small bowl (otherwise it will burn).
Assembly of the dish:
  1. Take the thyme sprigs and bay leaf out from the sauce and add the remaining dried tomato to it (chop it first!).
  2. Add pasta to the sauce and heat up again, while stirring well to spread the sauce all over the pasta.
  3. When the dish is hot again, add some lemon juice and some chopped parsley and plate.
  4. On the plate, add breadcrumbs on top and garnish with some fresh thyme sprigs.

Notes

Adapted from Bon Appetit

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