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Creamy sun-dried tomato pasta with capers and dill served in a bowl

Creamy Sun-Dried Tomato Pasta with Capers and Dill

A creamy and flavorful pasta dish featuring sun-dried tomatoes, capers, and fresh dill, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 tbsp avocado oil
  • 1 tsp vegan butter (optional) Can be omitted.
  • 1 medium yellow onion, finely chopped
  • 6 cloves roasted garlic (or sub with 4-6 raw cloves garlic, minced) Roasted garlic recommended for better flavor.
  • ¼ cup white wine
  • 2 tbsp tomato paste
  • ½ tsp dried parsley
  • ⅓ cup sun-dried tomatoes in oil, drained, rinsed, and chopped
  • 1 tbsp capers
  • 1 heaping tbsp fresh dill
  • ½ cup cashew milk Can substitute with other plant-based milks.
For the pasta
  • 300 g brown rice spaghetti Can substitute with any preferred pasta.
  • Pecorino cheese or vegan parmesan for serving (optional) Optional for garnishing.

Method
 

Preparation
  1. Heat the avocado oil and vegan butter (if using) in a large pan over medium-high heat.
  2. Add the chopped onion and sauté for about 5 minutes, until translucent. Lower the heat to medium.
  3. Stir in the garlic, cooking raw garlic for about a minute or mixing in roasted garlic.
  4. Pour in the white wine and cook down until nearly evaporated.
  5. Add the tomato paste, parsley, sun-dried tomatoes, capers, and fresh dill, stirring well.
  6. Pour in the cashew milk and stir until well mixed, turning off the heat.
Cooking
  1. Cook the pasta according to package instructions, reserving ½ cup of the cooking water before draining.
  2. Reheat the sauce, add in the cooked pasta, and gently toss to coat, using reserved pasta water as needed.
Serving
  1. Serve immediately, dusting with pecorino cheese or vegan parmesan if desired.

Notes

To enhance flavor, add red pepper flakes while cooking. Can store leftovers in an airtight container for up to three days. Reheat on the stove, adding water or more cashew milk as necessary.