Creamy Sun Dried Tomato Pasta

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.

Jump to:

• Ingredients
• Substitutions
• Step by step
• Storing/reheating
• 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

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...

Recipe