Red Shelled Pasta

Red Shelled Pasta


A recipe from The Nourished Chef

"Trying to keep that winter chill at bay? I've got a perfect winter warmer ready for you to try!"
says Clarissa from The Nourished Chef.

Serves 4

Vegan │ Dairy Free │ Gluten Free Option

400g Pasta (of choice - gluten free if needed)
2 Tbsp Oil (reserved from sun-dried tomatoes)
2 Garlic Cloves (minced)
1 Small Onion (finely chopped)

Tomato Sauce
¾ Cup Sun-dried Tomatoes (tightly packed + chopped)
½ Cup Fresh Basil Leaves (lightly packed)
1 Tbsp Nutritional Yeast
1 ¾ Cups Califia Farms Unsweetened Almond Milk
1 Tbsp Tomato Paste
¼ Cup Pine Nuts (toasted)
Salt + Pepper (to taste)

1. Cook pasta of choice in a large pot of salted boiling water until al dente.
2. Place the tomato sauce ingredients into a food processor and puree until smooth. Season to taste.
3. Heat oil in a large frypan over medium-high heat. Add garlic and cook for 20 seconds, then add onion and cook for 3 to 5 minutes until translucent. Add the drained pasta into the frypan. Pour the prepared tomato sauce in. Cook, stirring gently, until the sauce is warmed through and has thickened.
4. Remove from the stove and serve immediately. Top with chopped sun-dried tomatoes, vegan Parmesan and fresh herbs.

More info:
The Nourished Chef (Clarissa Kocovski) has been curating and recipe developing low carb, gluten and dairy free recipes for the last five years. Recently she has been inspired to embrace plant-based living and has adapted this philosophy throughout her recipes. Long-term sustainability is something she's very passionate about and working with the power of plants in her kitchen has been an eye-opening journey. She hopes by showcasing the true ingredients she uses and sharing her recipes will educate and inspire home cooks. Follow her Instagram here: @thenourishedchef

For more details on Califia Farms visit:

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