Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sun-Dried Tomato Pasta

Sun-Dried Tomato Pasta

  • Author: Michael
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Plant-Based Option

Description

A flavorful and quick Sun-Dried Tomato Pasta featuring smoky turkey bacon, creamy plant-based cheese, and a tangy, vibrant sauce made with sun-dried tomatoes and vegetarian Worcestershire sauce. Ready in under 30 minutes, this versatile and satisfying dish is perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Main Ingredients

  • 200g Penne or your favorite gluten-free pasta
  • 100g Sun-Dried Tomatoes (preferably packed in olive oil)
  • 100g Smoked Turkey Bacon, chopped
  • 3 Garlic Cloves, minced
  • 2 tbsp Olive Oil
  • 100g Plant-Based Cheese (plant-based), shredded or grated
  • Handful of Fresh Basil leaves, chopped
  • 1 tbsp Vegetarian Worcestershire Sauce (natural)
  • 1 tbsp Apple Cider Vinegar (natural)
  • Salt, to taste
  • Black Pepper, to taste

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to the package instructions until al dente. Reserve one cup of the pasta water, then drain the pasta and set aside.
  2. Cook the Smoked Turkey Bacon: Heat a splash of olive oil in a large skillet over medium heat. Add the chopped smoked turkey bacon and cook until crispy and golden. Remove the bacon from the pan, leaving some rendered fat behind for flavor.
  3. Sauté the Garlic and Sun-Dried Tomatoes: In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté gently until fragrant, ensuring the garlic softens without browning and the tomatoes release their rich essence into the oil.
  4. Combine Ingredients with Sauce: Return the cooked turkey bacon to the skillet. Stir in the vegetarian Worcestershire sauce and apple cider vinegar, then add a splash of the reserved pasta water. Mix well to create a tangy and savory sauce that coats the ingredients.
  5. Toss Pasta and Finish with Cheese and Basil: Add the drained pasta to the skillet and toss to combine, making sure every piece is coated evenly with the sauce. Sprinkle the plant-based cheese (plant-based) on top and stir gently until melted and creamy. Finish by adding fresh basil leaves for a vibrant herbal note.

Notes

  • Use quality sun-dried tomatoes packed in olive oil for richer flavor.
  • Reserve pasta water to help create a creamy sauce without additional cream.
  • Do not overcook the garlic to avoid bitterness; keep it golden and aromatic.
  • Adjust salt carefully as turkey bacon and vegetarian Worcestershire sauce add saltiness.
  • Add fresh herbs last to preserve their color and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: International

Nutrition

  • Serving Size: 1 serving (approx. 1/4 recipe)
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 15 g
  • Cholesterol: 10 mg

Keywords: Sun-Dried Tomato Pasta, Gluten-Free Pasta, Plant-Based Cheese, Turkey Bacon Pasta, Quick Dinner, Vegetarian Worcestershire Sauce

Find it online: https://classicrecipehub.com/sun-dried-tomato-pasta/