From the kitchen
Creamy Sun-Dried Tomato Pasta
A rich, savory pan sauce built on a base of reduced oat milk, where the natural sugars in the milk balance the tang of the sun-dried tomatoes.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.5 cups Oat Milk
- 1/2 cup Sun-Dried Tomatoes, chopped
- 3 cloves Garlic, minced
- 2 tbsp Olive Oil
- 2 tbsp Tomato Paste
- Fresh Basil, torn
Method
- Heat olive oil in a pan and sauté the garlic until fragrant, about 1 minute.
- Stir in the tomato paste and sun-dried tomatoes, cooking for 2 minutes.
- Pour in the oat milk and bring to a gentle simmer.
- Simmer for 5 to 6 minutes, stirring occasionally, until the sauce reduces and thickens slightly.
- Toss with hot pasta and finish with torn fresh basil.
Kitchen note
Letting the sauce actually reduce here, rather than rushing it, is what concentrates oat milk's natural sweetness into something that reads as rich rather than thin.
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