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.
- 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
- 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.
- 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.
- Add miso paste, Dijon mustard and spices.
- Once all milk is added, then add the parmesan cheese or nutritional yeast.
- 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.
- Cook your pasta, drain and add to the sauce. Before serving add parsley. Serve with more cheese on top and a side salad.
- 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.