THIS RECIPE. Oh my FELICIA it is absolutely delicious. CREAMY DAIRY FREE Sun dried tomato Pasta that only requires 5 main ingredients. In fact I was so excited about the flavors in this dish I started writing this post smack in the middle of the park.
Yes that’s right. I whipped out my laptop and started typing away in the Boston Public Garden because the words were just flowin. Plus, it’s absolutely gorgeous outside and I know I will look back fondly at this moment when we’re in the middle of an arctic tundra winter.
The inspiration for this recipe came after I impulsively bought some pre-made turnip noodles from Whole Foods. Before you roll your eyes at yet another “zoodle” idea, hear me out! I was skeptical at first too which is exactly why I had to buy the babes for myself.
My curiosity allows me to be pretty adventurous in all aspects of life. It’s a blessing and a curse, trust me! Anyways, long story short these turnip noodles ARE DELICIOUS. The key is roasting them versus sauteing so they get an extra crisp to them. I will describe details below but keep in mind you can easily sub zucchini noodles, sweet potato noodles or your favorite whole grain/GF pasta!
But if you’re inner TNK is speaking to you…try the turnip noodles! You get the benefit of added vegetables, not feeling super lethargic after dinner and CONVENIENCE. Whole Foods sells them pre-noodled and these days I am all about that life. No shame.
The real star of this recipe Is the sauce though. I personally have an intolerance to cows milk so am always looking for creative ways to enjoy dairy based dishes that doesn’t require me hours spent in the kitchen. I promise you don’t need to soak cashews overnight and get frustrated at a blender to make this recipe.
You need one key ingredient. TAHINI.
Are you even surprised at this point? If you haven’t checked out my TNK Essentials Post…Step 1: go check it out right now friend. Step 2: BUY TAHINI SAUCE. The pure tahini, with nothing added because that’s where the sun dried tomato and extra virgin olive oil flavors come in.
No life update and deep thoughts today. Just pasta, tahini and Italian. Aka you’re next meal prep TO-DO list for the week. See my tips and details below.
Diary Free Sun Dried Tomato Tahini Pasta Details
Noodles: As you read above in the post, I used turnip noodles for this dish! I know it sounds super weird but I was shocked at how delicious they came out. Whole foods sells this pre-noodled making your life SUPER easy. In order to make them extra delicious it’s key you roast them at 400 after tossing in a touch of olive oil and sea salt. I also love to add Trader Joe’s Bagel seasoning as well, so good! I roast my noodles for about 30 minutes then broil for 2 minutes for extra crisp around some of the edges. DIVINE. You can also sub zucchini noodles, whole grain pasta or your favorite Gluten Free noodles. I love Banza brand.
Tahini: The base of this sauce is TAHINI! Aka you don’t need cream or any dairy to make this dreamy sauce. The tahini adds body to the sauce and lends a slight earthy flavor that blends so nicely with the sun dried tomatoes and basil flavor. I promise you will not be disappointed! There are no substitutions for the tahini. You can buy a good priced jar from Trader Joes.
Sun Dried Tomatoes: For this recipe I used sun dried tomatoes packed in extra virgin olive oil with herbs. I get this little jar from Trader Joe’s and it is imperative for the best flavor. I suggest using this instead of a plain bag of sun dried tomatoes.
Almond Milk or Cashew Milk: You can use ether almond milk or cashew milk to thin the sauce. I start with a 1/3 of a cup and whisk until a sauce that’s pour-able comes together. Depending on the consistency, I then slowly keep adding about a tablespoon at a time. Usually comes out to about ½ cup total for optimal sauce. Play around and see what you create!
Add ins: Fresh basil is not optional. Lo siento friends. Is it really a pasta dish if you don’t have fresh basil? TRUST ME, this will add so much to the simplicity of this meal. For protein I love adding cooked chicken sausage or shrimp! Anything from chicken, ground meat or chickpeas will work as well. It’s very versatile.
Meal Prep: This is a great meal prep friendly dinner or lunch. Simply cook the veggie noodles or pasta, whisk together the sauce ingredients and have your add in’s ready. Store these in separate container’s in the fridge then throw them together whenever you’re ready to eat throughout the week. You can also use the sauce in other dishes like shrimp and veggie stir fry’s, a dip for roasted vegetables or as a chicken marinade. YUM!
- ¼ cup plain tahini
- 3 Tbsp. chopped sun dried tomatoes, packed in oil
- 2 Tbsp. Extra virgin olive oil
- ½ cup cashew milk or almond milk
- Handful of freshly chopped basil
- 8 oz. sliced mushrooms
- Pasta Options: 16 oz. turnip noodles or zucchini noodles or favorite Whole grain/GF pasta
- Protein Options: Cooked chicken sausage, shrimp or chickpeas
- Optional: Parmesan for topping, extra fresh basil, red pepper flakes
- If using turnip or zucchini noodles, preheat oven to 400 degrees Fahrenheit and line a tray with a slip mat or spray with cooking spray.
- Toss veggie noodles in a Tbsp. of olive oil and dash of sea salt & pepper. Spread out onto baking tray and roast in the oven for 30 minutes. Zucchini noodles will need less time, about 15-20 minutes. The turnip noodles will take longer, about 30-35 minutes. Set oven to broil once they're doing roasting and broil for 2 minutes for an extra crisp.
- While the noodles are roasting, make sauce. Mix together tahini, olive oil and sun dried tomatoes packed in oil. Slowly add in the cashew milk while whisking until a sauce comes together. You want a pour-able texture. I used about ½ cup until getting the consistency of a sauce to toss noodles with. Mix in the chopped basil.
- Saute the mushrooms in oil over medium high heat with a dash of salt for about 5 minutes. Once everything is done, toss the noodles with mushrooms, protein of choice and the dairy free tahini sauce! I like to top with extra basil and red pepper flakes.