When it comes to sun dried tomatoes I like to add a lot of other stuff to make them more dynamic and interesting. In this recipe, I used them two ways – in the cream sauce and sautéed on top of the pasta.
This two part recipe is really versatile. Use just the cream sauce over pasta. Use just the sautéed sun dried tomatoes and artichoke hearts over pasta, rice or as a little side dish all by themselves. You might have sauce left over to experiment with – it could be used over tofu or tempeh. If you don’t use it within a few days, freeze it.
Note: I use organic sun dried tomatoes packed in oil.
Creamy Sun Dried Tomato Sauce, makes about 1 cup
1/2 cup cashews
1 cup filtered water
6 sun dried tomatoes
1 tablespoon nutritional yeast
1/2 tablespoon miso paste
1 clove of garlic
Pinch of salt
Drop all of the ingredients into the Vitamix and blend until creamy and smooth. Add more water, if necessary.
Sautéed Lemony Sun Dried Tomatoes & Artichoke Hearts, makes 2 bowls
8 sun dried tomatoes
1 can artichoke hearts, halves or quarters, drained
The juice of 1 lemon
1/4 cup breadcrumbs, homemade or store bought
Pasta, enough for 2 people, about 1/2 a box of penne
Get the pasta going.
Drain and thinly slice the sun dried tomatoes. Add to a skillet and heat through on medium heat.
Drain the artichoke hearts. If you got halves, quarter them. Add to the skillet. Sprinkle with breadcrumbs and toss around.
Add the lemon juice and continue to cook until the breadcrumbs get nice and charred.
Drain the pasta, reserving some cooking water. Add the sauce to the pasta and toss to coat. If too thick, add some pasta water.
Turn out into two bowls. Divide the sun dried tomato/artichoke heart mixture between the two bowls. Enjoy!