I love sun-dried tomatoes! I think they go well with everything to be honest :) As you have guessed from the title this pasta is packed with them. I also used whole-grain pasta, to make this meal healthier as whole-grain products are significantly higher in fiber and nutrients.
1. Start with chopping onions, chilli and garlic. Then pour all oil from sun-dried tomatoes jar into the large frying pan along with white wine. Heat it up and once oil-wine mixture is bubbling add chopped ingredients & fry on a low heat.
Meanwhile add sun-dried tomatoes, basil, sea salt & parsley to a blender and mix for 60-75 seconds on the highest setting. (This mixture can also be used as a lovely spread, so if you have some spare ingredients, I suggest making more and saving it for later 😋).
2. Now add roughly chopped asparagus & cherry tomatoes (cut in halves) to the onion mix and cook for good 5 minutes constantly stirring.
3. Finally, add sun-dried tomatoes paste, chopped tinned tomatoes, grounded black pepper corns & chilli flakes and cook for 12-15 minutes on the lowest setting.
Meanwhile boil water & cook fusilli pasta for 5-7 minutes (depending how hard/soft you like your pasta). Once cooked, drain fusilli & mix with the sauce. Serve with fresh basil... and wine of course! Enjoy!
vegan in style
vegan kitchen | by VK