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Ingredients
- 2 cups (200g) brown rice pasta
For the sauce:
- 1 cup (100g) sun-dried tomatoes, drained
- ⅔ cup (100g) roasted almonds
- 2 tbsp. tomato puree
- 1 tbsp. balsamic vinegar
- 2 garlic cloves
- 1 ¼ cup (300ml) almond milk, unsweetened
- 1 tsp. mixed herbs
Prep Time:
Minutes
Directions
Cook Time:
Minutes
Cook the pasta according to instructions on the packaging.
Place all the sauce ingredients into a food processor and blend until smooth. Add more milk or water if needed to reach a sauce-like consistency.
Pour the sauce over the pasta and heat for about 4-5 minutes over medium-low heat.
Serve with freshly ground black pepper.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
