Speedy sun-dried tomato pasta

Name: Speedy sun-dried tomato pasta
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: Serves 2
Ingredients: 200g mafaldine pasta (or linguine, penne, fusilli, spaghetti); Basil leaves to serve; For the sauce; 5-6 sun-dried tomatoes, plus 1 tbsp of their soaking oil; Handful cashew nuts; 1 tbsp freshly grated parmesan or vegetarian alternative (see Easy Swaps); 1 tbsp tomato purée; 300ml vegetable stock

Portion size: Serves 2
Prep time 5 min. Cooking time 8-12 min
Difficulty: easy

Vegetarian

Natalia Rudin

Chef and content creator

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Whizz up a batch of Natalia Rudin’s speedy sun-dried tomato pasta for dinner. This creamy, flavour-packed tomato pasta can be on the table in just 15 minutes and only requires a handful of ingredients.

The inspiration: “This is a recipe that was born out of pure desperation,” says Natalia. “I came home late after a very long, hard shift at work and had a craving for pasta. We were going away the following morning, so the fridge was empty, save half a jar of sun-dried tomatoes. I whipped this up and it’s been a frequent dinner choice ever since. I also found it to be a big hit with my clients’ children – it’s a real crowdpleaser.”
Easy swaps: To make this dish gluten free, use gluten-free pasta. To make it vegan, use nutritional yeast instead of parmesan. For a nut-free option, swap the cashew nuts for pine nuts, white beans or tofu.

Get dinner ready in a dash with more 15-minute meal recipes.

Recipes were taken from Cooking Fast And Slow by Natalia Rudin (Penguin Life £25) and tested by delicious.

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Ingredients

200g mafaldine pasta (or linguine, penne, fusilli, spaghetti)
Basil leaves to serve

For the sauce

5-6 sun-dried tomatoes, plus 1 tbsp of their soaking oil
Handful cashew nuts
1 tbsp freshly grated parmesan or vegetarian alternative (see Easy Swaps)
1 tbsp tomato purée
300ml vegetable stock

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Method

Put all the sauce ingredients in a food processor and whizz until smooth, adding a splash of water if it’s too thick, then warm gently in a saucepan large enough to house all the pasta. Don’t let it boil.
Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente (still with bite) – usually 8-12 minutes, depending on the shape.
Drain the pasta, reserving some of the cooking water. Stir the pasta into the sauce and add some of the cooking water to loosen it to your desired consistency (I would always make it slightly saucier as it tends to dry quite quickly).
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Serve with a good sprinkling of freshly ground black pepper and some whole basil leaves.