Creamy One-Pot Sun-Dried Tomato Pasta

Ingredients

300 g brown rice pasta
300 ml gluten-free oat milk
50 g sun-dried tomatoes chopped
400 g cannellini beans drained
3 cloves of garlic chopped
1 red onion sliced
500 ml vegetable stock
2 tbsp tomato paste
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
salt and pepper to taste

Instructions

Chop onion, garlic and sun-dried tomatoes. Add to a pot or deeper pan with a splash of water. Sauté until onion becomes translucent and garlic golden brown.
Add tomato paste, cannellini beans and spices. Sauté for 3-5 minutes.
Add oat milk, vegetable stock and pasta to the pot and bring to a simmer. Cook for 10-15 minutes or until the pasta is done.
Season with salt and pepper to taste and serve with fresh or dried basil.

Notes

Sun-Dried Tomatoes: For this recipe, I decided against jarred sun-dried tomatoes because they usually contain a lot of ingredients, such as citric acid or vinegar, that can be irritating. Especially if you’re dealing with food sensitivities. So I opted for these sun-dried tomatoes instead. You could also make your own.

Homemade Oat Milk: It's so easy to make gluten-free oat milk at home. You can use my recipe here, to learn how to make it.