Creamy Sun-Dried Tomato Pasta with Capers and Dill
Looking for a quick, flavor-packed pasta dish? This Creamy Sun-Dried Tomato Pasta with capers and dill is your next must-try recipe! It's incredibly creamy (thanks to cashew milk!) and bursts with tangy, savory flavors from sun-dried tomatoes, briny capers, and fresh dill.
This dish is perfect on its own or as a base for your favorite protein. Even better? It’s vegan, gluten-free, and comes together in just 30 minutes!
What Makes This Pasta Special?
- Flavor Explosion: Sun-dried tomatoes and capers are a dream combo, elevated by the fresh brightness of dill.
- Creamy & Dairy-Free: Cashew milk creates a rich, velvety sauce without any dairy.
- Quick & Versatile: Great as a stand-alone meal or paired with grilled tofu, chicken, or shrimp.
Ingredient Highlights:
- Brown Rice Pasta: Gluten-free, but you can sub any pasta you like.
- Sun-Dried Tomatoes in Oil: Bring rich, tangy depth to the dish.
- Capers: A salty punch that complements the creamy sauce.
- Cashew Milk: Keeps it creamy without overpowering the flavors.
- White Wine: Adds a subtle, sophisticated note to the sauce. (Sub veggie broth if needed.)
Quick Tips:
- If you're short on time, use raw garlic instead of roasted.
- Save some pasta water to adjust the sauce consistency at the end.
- No fresh dill? Dried dill works great too!
Recipe:
Ingredients
- 1 tbsp avocado oil
- 1 tsp vegan butter (optional)
- 1 medium yellow onion, finely chopped
- 6 cloves roasted garlic (or 4-6 raw cloves, minced)
- ¼ cup white wine
- 2 tbsp tomato paste
- ½ tsp dried parsley
- ⅓ cup sun-dried tomatoes in oil, drained and chopped
- 1 tbsp capers
- 1 heaping tbsp fresh dill
- ½ cup cashew milk
- 300g brown rice spaghetti
- Optional: Pecorino cheese or vegan parmesan for serving
Instructions
- Heat avocado oil and vegan butter in a pan over medium-high heat. Sauté onions until translucent (about 5 minutes).
- Add garlic. If roasted, smash and stir; if raw, sauté for 1 minute.
- Deglaze with white wine and cook until reduced.
- Stir in tomato paste, parsley, sun-dried tomatoes, capers, and dill. Mix well. Add cashew milk and combine. Remove from heat.
- Cook pasta as per package instructions, reserving ½ cup pasta water. Drain.
- Toss pasta with the sauce over low heat, adding reserved water to adjust consistency.
- Serve immediately with optional cheese or vegan parmesan.
This creamy, comforting dish is a surefire way to elevate any meal. Make it tonight and let your taste buds thank you! 🍝
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