Vegan Sun-Dried Tomato Pasta
In this vegan sundried tomato pasta, sun-dried tomatoes, fresh tomatoes, beans, peppers, and garlic are roasted until tender and soaking in flavor, then tossed with fresh pasta. Garnish with fresh herbs and red pepper flakes and serve for an easy, cozy, stick-to-your-ribs kind of dinner any night of the week!
Equipment
- large pot
- baking dish
- colander
Ingredients
- 1 pound rigatoni
- 1.5 cups cherry tomatoes
- 1 cup sun-dried tomatoes
- 15 ounce butter beans drained
- 1 red bell pepper seeded and chopped
- 3 cloves garlic chopped
- 1 pinch crushed red pepper optional
- 2 pinch salt
- 3 tbsp olive oil extra virgin
- 3 tbsp mint chopped
- 3 tbsp parsley chopped
Instructions
- Preheat oven to 425.
- In a large oven safe casserole add cherry tomatoes, sundried tomatoes, bell peppers, garlic, butter beans, olive oil, salt, crushed red pepper and black pepper. Stir well then cover with aluminum foil and bake for 25 minutes. If you prefer softer veggies cook an extra 10.
- In the meantime cook the pasta according to the package and drain, reserve 1 cup pasta water, then reserve pasta.
- Mix pasta and water into the baked tomato mixture plus the fresh herbs, then top with copious black and crushed red pepper.
Nutrition
Calories: 585kcalCarbohydrates: 102gProtein: 23gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 55mgPotassium: 1575mgFiber: 13gSugar: 15gVitamin A: 1492IUVitamin C: 54mgCalcium: 78mgIron: 6mg
Tried this recipe?Let us know how it was!