Sundried tomato pasta – oat milk

Here's my creamy sun-dried tomato pasta with oat milk béchamel sauce. Making pasta sauce without milk or cream is super simple, I have been swapping out with oat milk now and finally perfected a creamy sauce that is lactose-free. We have added this to our favourite Troife pasta but would work equally well on penne, spirals or you favourite type of pasta shape. This recipe is a dinner idea for two, or this can be doubled for a family. My recipe has been made to bake in the oven with added fresh bread crumbs as I like to prep, and cook when ready, however, this step can be left out and served immediately. I have included vegan options in this recipe too, swapping out the parmesan cheese for nutritional yeast flakes. 2 large serves with leftovers or 4 small serves.

Ingredients

• 1 onion chopped finely
• sprinkle of basil, garlic powder, salt & pepper
• 6 sun-dried tomatoes in oil drained and chopped finely
• 8 fresh mini tomatoes – cut in half
• 1/2 courgette (zucchini) sliced small
• pinch of nutmeg, cayenne pepper, and a pinch of chilli flakes (optional)
• handful of chopped parsley
• 100g (6 small) sliced and diced button mushrooms
• 2 tsp capers (optional)
• 250g Troife pasta (2 serves)
• If oven baked – fresh bread crumbs and a sprinkle of grated parmesan or nutritional yeast flakes (vegan)

White Sauce (béchamel Sauce) with oat milk

• 500ml oat milk (or your preferred plant-based or lactose free milk)
• 20g (1/4 cup) of oat flour (or regular flour)
• 3 tsp cornflour
• 1/4 cup of butter of margarine
• 1 tsp miso paste (optional)
• 1 tsp Dijon mustard (optional)
• pinch of nutmeg
• salt and pepper
• 3 tsp Nutritional yeast or parmesan cheese

Method Sauce

1. In a medium saucepan melt your butter, then add flour and stir to make the roux (paste). Remove from the heat and add a little milk to combine.
2. Place your pot back on a medium heat, and add the milk a little at a time and whisk to combine and ensure there is no lumps. If you find you have a few lumps left, you can use a blender or Bamix to whip up.
3. Add miso paste, Dijon mustard and spices.
4. Once all milk is added, then add the parmesan cheese or nutritional yeast.
5. Now to cook the veges, stir fry the chopped onions, until soft, then add the garlic and spices and cook for a few minutes. Add the chopped mushrooms to reduce them in size, add tomatoes, béchamel creamy sauce, courgette, and capers and simmer for 5 minutes.
6. Cook your pasta, drain and add to the sauce. Before serving add parsley. Serve with more cheese on top and a side salad.
7. If you would like to prep this ahead of time, you could oven bake in a glass rectangle lasagne dish or casserole dish to re-heat; add fresh bread crumbs, a sprinkle of paprika and a little more cheese or nutritional yeast to the top and bake for 15-20 mins –180˚C.