Sun Dried Tomato Alfredo

Ingredients

       1 -2 Tbsp water 
      3 cloves garlic, crushed
       ½ Tbsp dried oregano
       1/2 tsp Italian seasoning
       1/2 cup sun dried tomatoes chop fine
       2 tablespoons arrowroot flour, can also use regular gluten free all purpose flour
       1 1/2 cup unsweetened almond milk (coconut milk)
       2 tablespoons tomato paste
       1/4 cup vegan parmasan
       1 pound chickapea pasta, any shape pasta (rice quinoa blend)
       1 handful fresh basil, chopped
       Optional adds: handful chopped kale/spinach and 4 oz sliced mushrooms, pine nuts and a few red pepper flakes or dash of cayenne pepper

Instructions

1.     Prepare pasta according to package instructions. Once cooked, drain and set aside. 

2.     Warm water in a large sauce pan or skillet. Add the garlic and sauté for one minute. Stir in oregano and Italian spice, half of the chopped sun dried tomatoes (the rest will be added in at the end) and the flour and cook another minute. 

3.     Stir in the almond milk and bring to a simmer and let thicken two minutes. Stir in the tomato paste and the vegan parmesan. 

4.     Transfer the sauce to a blender and process for a minute or two until you have a smooth, creamy texture. You can also blend this using an immersion/stick blender.

5.     Pour the creamed sauce back into the pan/skillet and stir in the cooked pasta and the remaining chopped sun dried tomatoes. If adding kale and mushrooms, stir in prior to the pasta.  Top with the fresh basil and additional parmesan if desired. 

6.     Serve and enjoy! Leftovers will keep for 2-3 days in the fridge stored in an airtight container.