One-Pot Creamy Sun-Dried Tomato Pasta

We are right back at ya with another one-pot wonder.

This is another midweek favourite which uses bold flavours and a lovely creamy sauce.

It’s also a speedy meal which is people – like us – who are constantly in a rush.

We use white miso paste to give lots of body to the sauce and we add sun-dried tommies right at the end to preserve their lovely rich flavour.

But this isn’t any old pasta dish.

We cook our pasta in the sauce – I know, blasphemy! – which gives the sauce a extra creaminess from the starch.

If you’ve been here before, you’ll know we’re all about the one-pot pastas.

A few things you need to know:

• We loooooove using farfalle pasta in this dish. It just seems to fit the creamy sauce perfectly, but of course you can use any pasta you like.
• Instead of spinach, you can also use kale or even throw-in handfuls of rocket for a more peppery flavour.
• We usually use an oat-based single cream, but we’ve also tested this using a soy-based cream and the results were very similar.
• To be honest, there’s not much you can use to substitute the flavour of the sun-dried tomatoes. But another option is frying mushrooms first and adding a couple of spices – paprika and a pinch of cayenne would work – before continuing with the garlic and chilli flakes.
• It’s important to cook the pasta with the lid on. This ensures there’s enough liquid in the pot to cook the pasta, and makes sure the sauce is wonderfully creamy.