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    Home » Recipes » Gluten Free

    Creamy Sun Dried Tomato Pasta

    Published: April 21, 2021 | Last Modified: March 19, 2023 | By: Kaleena Martinez

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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.

    A dutch oven pot sitting on a tan towel filled with creamy sun dried tomato pasta and basil on top

    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.

    Jump to:
    • Ingredients
    • Substitutions
    • Step by step
    • Storing/reheating
    • Recipe

    Ingredients

    a bowl of dry pasta, a bowl of dairy free milk, raw chicken breasts. fresh basil, a cup of sun dried tomatoes, a cup of mushrooms, garlic cloves, a cup of diced onions, a small cup of salt and pepper, a small cup of arrowroot flour, a small cup of nutritional yeast all laying on a backdrop

    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

    cubed raw chicken on a cutting board
    a pot filled with water and uncooked pasta
    1. Add avocado oil to a large skillet pan and heat to medium heat
    2. Cube the chicken into 1 inch pieces, sprinkle them with salt and pepper and add them to the pan
    3. Cook the chicken for 6-8 minutes or until cooked through. Then remove it from the pan and set it aside
    4. Add the pasta to a pot of boiling water and cook according to the package instructions
    5. To the same pan that you cooked the chicken, add the ghee, chopped mushrooms, diced onions, and sun dried tomatoes
    6. 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
    7. 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
    8. Add the milk mixture to the mushrooms and sun dried tomatoes and let it cook until it has thickened. About 5 minutes.
    9. Add the basil and cooked chicken to the sauce and turn the heat to low
    10. 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
    11. 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...

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    Gluten Free Shrimp Pasta
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    Homemade Gluten Free Pasta

    Recipe

    Creamy Sun Dried Tomato Pasta

    Kaleena Martinez
    This Sun Dried Tomato Pasta recipe is tossed in a garlic cream sauce filled with mushrooms, sun dried tomatoes, and chicken. It's gluten free and dairy free but can also be made vegan by omitting the chicken.
    5 from 2 votes
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    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dinner
    Cuisine Italian
    Servings 6 people

    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

    EQUIPMENT NEEDED

    • Sautee pan, pot

    Notes

    Substitutions
    Gluten Free Pasta- You can use whatever type and shape of gluten free pasta that you like
    Chicken- You can omit the chicken in this recipe to make this a vegan recipe
    Dairy Free Milk- You can use whatever unsweetened dairy free milk that you like
    Arrowroot Flour- If you don't have arrowroot flour then you can substitute tapioca flour
    Ghee- If you have a dairy allergy you can substitute the ghee for avocado oil
    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.

    Nutrition

    Calories: 388kcalCarbohydrates: 51gProtein: 25gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 53mgSodium: 464mgPotassium: 655mgFiber: 3gSugar: 3gVitamin A: 401IUVitamin C: 15mgCalcium: 91mgIron: 2mg

    *nutrition information is an approximate

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      Recipe Rating




    1. Lisa

      March 03, 2022 at 11:51 am

      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

      Reply
      • Kaleena Martinez

        March 06, 2022 at 8:35 am

        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!

        Reply

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