Once I joined Instagram (@approachingfood, in case you want to follow me), I began following fellow foodies, and came across someone who had made a creamy sundried tomato pasta sauce. Using that as inspiration, I looked around my kitchen, poked around my fridge to see what dibs and dabs of this and that were floating around, and came up with this recipe for Creamy Sundried Tomato & Kale Pasta!
The secret to this sauce? Using sundried tomatoes that are preserved in oil (and therefore preservative-free!), and then using that (super-duper) flavourful oil in the sauce, when sauteeing the onion. The visual pop of colour that the sundried tomatoes give the dish is accentuated by the green of the kale, which also adds a nice slight chewiness. And the creaminess is courtesy of sour cream which adds a dash of tang as well.
So, this dish is creamy and flavourful, with a nice bite, and lots of colour. What’s not to love? And did I mention it’s easy to make? Yup! No standing in front of a hot stove for an hour, stirring and stirring and stirring. Eh, who has time for that? Let’s get cooking and eating — 20 minutes from start to plate!
- 1 tbsp. butter
- 4 sundried tomatoes halves (preserved in oil)
- 2 tbsp. oil from sundried tomatoes
- 1/2 onion
- 3/4 c. kale, frozen
- 3/4 c. sour cream
- 10 oz. pasta (I recommend rotini)
- salt and pepper to taste
- pinch of dried hot pepper
- Cook your pasta according to package instructions and drain.
- While the pasta is cooking, make the sauce: finely chop an onion, and saute in the butter and sundried tomato oil along with the pinch of hot pepper.
- Chop the sundried tomatoes and make sure the kale is in bite-sized pieces.
- When the onion is golden brown and translucent, stir in the sundried tomatoes and kale, and add salt and pepper to taste.
- Remove mixture from heat, stir in the sour cream until mixed, and toss with the hot pasta.
You can replace up to half of the sour cream with yoghurt if you wish, but I don't recommend replacing it entirely.
And, while the oil that the sundried tomatoes are preserved in is lovely to use, if you are using dry sundried tomatoes (i.e. not preserved in oil), just add in more butter or some vegetable oil.
Serving Size:1 c.
Amount Per Serving: Calories: 237 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 25mg Sodium: 93mg Carbohydrates: 22g Fiber: 2g Sugar: 3g Protein: 5g
This is an easy dish to customize! I used sour cream in the dish simply because that’s what I had leftover in my fridge, but I’ve also made it with half yoghurt and half sour cream.
As well, while the oil that the sundried tomatoes are preserved in is lovely to saute the onion in, if you are using dry sundried tomatoes (i.e. not preserved in oil), just add in more butter or some vegetable oil.
Speaking of substitutions, if you don’t have kale, throw in spinach or some other green that would wilt well when sautéed. It’s your dish — feel free to mix it up!
I serve this dish with a side of veggies such as the pan-fried mushrooms shown in the photo. I think it would go really well with my lemony pan-fried green beans too! A quick, healthy, and preservative-free meal that is yummy — now that’s how I approach food!
Next Post: Maybe something cool and creamy to help deal with the summer heat. Or perhaps a fruit tart? I shall have to check my to-be-baked list! Oooh, did I ever share my mum’s stewed rhubarb recipe with you? It’s SO GOOD!