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This Creamy Sun Dried Tomato Pasta recipe is packed with flavor. The sauce is a creamy dairy free garlic cream sauce filled with sun dried tomatoes, mushrooms, and tons of basil. It's tossed with chicken and gluten free pasta but can be made vegan by leaving out the chicken.
How can you not love anything that has a garlic cream sauce? This Creamy Sun Dried Tomato Pasta recipe is a play off of the Pasta Milano dish at Macaroni Grill. I worked there for a few years when I was younger and this was one of my favorite dishes. Since it's always one of my favorites, I knew I had to make a gluten free and dairy free version of this recipe.
Ingredients
Pasta- You can use whatever type/shape of gluten free pasta that you like
Sun dried tomatoes- I like to use sun dried tomatoes that are jarred in extra virgin olive oil because it gives the dish a little extra flavor
Substitutions
Dairy free milk- You can use whatever type of unsweetened dairy free milk that you want
Arrowroot flour- If you don't have arrowroot flour then you can substitute it for tapioca flour
Chicken- If you want to make this a vegan creamy sun dried tomato pasta then you can just omit the chicken from the recipe
Ghee- If you have a dairy allergy, you can substitute the ghee for avocado oil
Step by step
- Add avocado oil to a large skillet pan and heat to medium heat
- Cube the chicken into 1 inch pieces, sprinkle them with salt and pepper and add them to the pan
- Cook the chicken for 6-8 minutes or until cooked through. Then remove it from the pan and set it aside
- Add the pasta to a pot of boiling water and cook according to the package instructions
- To the same pan that you cooked the chicken, add the ghee, chopped mushrooms, diced onions, and sun dried tomatoes
- Cook the mushrooms, onions, and sun dried tomatoes for about 5 minutes or until the mushrooms and onions have softened then add the minced garlic and sauté for 1-2 minutes
- While the mushrooms, sun dried tomatoes, and onions are cooking, in a small bowl whisk together the dairy free milk, nutritional yeast, arrowroot flour, salt, and pepper
- Add the milk mixture to the mushrooms and sun dried tomatoes and let it cook until it has thickened. About 5 minutes.
- Add the basil and cooked chicken to the sauce and turn the heat to low
- Drain the cooked pasta (if you plan to store some in the fridge I recommend adding 1 tablespoon of avocado oil to the cooked pasta to prevent it from sticking together when it gets cold) and return it back to the pot
- Pour the sauce over the pasta and stir to combine then serve
Storing/reheating
Store this pasta in an airtight container in the refrigerator for up to 5 days. If you are planning to store leftovers, I recommend tossing the cooked pasta with a little bit of avocado oil before mixing it with the sauce and chicken so it doesn't stick together.
You can reheat this pasta in the microwave for 2 minutes.
Looking for more gluten free pasta recipes? Check these out...
Recipe
Creamy Sun Dried Tomato Pasta
Ingredients
- 12 oz gluten free pasta I use Jovial Gluten Free Pasta
Chicken
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken breast
- ¼ teaspoon pepper
- ¼ teaspoon salt
Sauce
- 2 teaspoon ghee
- 1 cup chopped mushrooms
- ½ cup diced onion
- ½ cup chopped sun dried tomatoes I like to use sun dried tomatoes that are jarred in extra virgin olive oil
- 2 cloves garlic (minced)
- 1 ⅓ cup dairy free milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons nutritional yeast
- 2 teaspoons arrowroot flour
- ¼ cup chopped fresh basil
Instructions
- Add the avocado oil to a large skillet pan and heat to medium heat
- Cut the chicken into 1 inch cube and sprinkle them with the salt and pepper
- Add the chicken to the pan and cook on medium heat for 6-8 minutes or until cooked through. Then remove it from the pan and set it aside
- Add the pasta to a pot of boiling water and cook according to the package instructions
- To the same pan that you cooked the chicken, add the ghee, chopped mushrooms, diced onions, and sun dried tomatoes. Cook the mushrooms, onions, and sun dried tomatoes for about 5 minutes or until the mushrooms and onions have softened then add the minced garlic and sauté for 1-2 minutes
- While the mushrooms, sun dried tomatoes, onions, and garlic are cooking, in a small bowl whisk together the dairy free milk, nutritional yeast, arrowroot flour, salt, pepper
- Add the milk mixture to the mushrooms and sun dried tomatoes and let cook on medium low heat until it has thickened. About 5 minutes.
- Add the basil and cooked chicken to the sauce and turn the heat to low
- Drain the cooked pasta (if you plan to store some in the fridge I recommend adding 1 tablespoon of avocado oil to the cooked pasta to prevent it from sticking together when it gets cold) and return it back to the pot
- Pour the sauce over the pasta and stir to combine then serve
Lisa
How is this dairy free if it has Ghee in it which is a form of butter. My son is very allergic to diary so I'm am curious
Kaleena Martinez
Hi Lisa! I don't have a dairy allergy so I was unaware that ghee can still cause allergic reactions for someone who is very allergic. In this recipe, avocado oil would be a great substation for cooking the mushrooms, onions, and sun dried tomatoes. Thanks for letting me know and I will be adding a substitution note for anyone who has a dairy allergy!