Go Back

Penne In Creamy Sun Dried Tomato Sauce with Sautéed Lemony Sun Dried Tomatoes & Artichoke Hearts


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

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


Creamy Sun Dried Tomato Sauce

  1. 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

  1. Get the pasta going.
  2. Drain and thinly slice the sun dried tomatoes. Add to a skillet and heat through on medium heat.
  3. Drain the artichoke hearts. If you got halves, quarter them. Add to the skillet. Sprinkle with breadcrumbs and toss around.
  4. Add the lemon juice and continue to cook until the breadcrumbs get nice and charred.
  5. Drain the pasta, reserving some cooking water. Add the sauce to the pasta and toss to coat. If too thick, add some pasta water.
  6. Turn out into two bowls. Divide the sun dried tomato/artichoke heart mixture between the two bowls. Enjoy!

Recipe Notes

Note: I use organic sun dried tomatoes packed in oil.