Name: ROASTED CORN PASTA WITH SUN-DRIED TOMATOES
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Laura Scudder's Cracked Pepper Dip Mix; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Southwest Frontier Spices Red Pepper, Crushed; Jacobs Farm Sundried Tomato Organic; nutpods Dairy-free barista oatmilk; Bob's Red Mill Large Flake Nutritional Yeast; White Onion; Maltagliati Macaroni Product Organic Durum Wheat Semolina Pasta, Penne Rigate #340; Red Cross Plain Table Salt; Organic Minced Garlic; Regent Salt & Pepper Mini Shakers; Seitenbacher Vegetable Broth and Seasoning Mix; CADIA Corn, Organic, Super Sweet; Organic Basil

For the sauce, combine 1 cup roasted corn, 1/3 cup chopped white onion, 3 tbsp veggie broth, 3 tbsp unsweetened non-dairy milk, 1 tsp nutritional yeast, 1 small garlic clove, 1/2 tsp salt, and cracked pepper in a blender. Blend on high for 1 minute, then set aside. Cook 4 cups of pasta according to package directions. In a pot, add your cooked pasta with olive oil, then pour in the corn sauce. Add chopped sundried tomatoes and chopped basil. If you're feeling spicy, add red pepper flakes. Taste and adjust salt and pepper as needed.

ROASTED CORN PASTA WITH SUN-DRIED TOMATOES

Serves 4

15 mins prep

15 mins cook

30 mins total

What you need

How to make

Available coupons from Megan Sheley Wellness