3-Color Pasta with Sun-Dried Tomato Sauce

Name: Pasta 3 Warna dengan Saus Tomat Kering Matahari
Total time: 15 min
Yield: 1 servings
Cuisine: Indonesian
Ingredients: 1 medium carrot; 1 small -medium zucchini; 2 ounces whole wheat spaghetti ((a small handful)*); 1/3 -1/2 cup tomato sauce; 3 Tbsp sun dried tomato spread ((or pureed sun-dried tomatoes)); Vegan parmesan cheese ((optional)); Fresh basil ((optional))

This simple, 5-ingredient pasta comes together in about 15 minutes and is full of flavor from the sun dried tomato sauce. Add a few sprigs of basil on top to give the dish a fresh note. It can be made vegan by forgoing cheese, and gluten-free by using gluten-free pasta noodles.

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy 👁️ 16 views

👨‍🍳 Start Cooking

Pasta 3 Warna dengan Saus Tomat Kering Matahari

Foto: Minimalist Baker — Minimalist Baker

Ingredients

1 servings

1 medium carrot
1 small -medium zucchini
2 ounces whole wheat spaghetti ((a small handful)*)
1/3 -1/2 cup tomato sauce
3 Tbsp sun dried tomato spread ((or pureed sun-dried tomatoes))
Vegan parmesan cheese ((optional))
Fresh basil ((optional))

Steps

Cook the noodles according to package instructions, shooting for al dente.
Rinse and peel any rough skin spots from the carrot and zucchini. Then continue using the peeler to ‘ribbon’ them into noodles.
Combine and warm your tomato sauce and sun dried tomato spread in a medium saucepan over low-medium heat, stirring to combine and adding a little water if too thick.
Once noodles are done, scoop them into a strainer (reserving the water) and cover with towel to keep them moist.
Place zucchini and carrot noodles in the pasta water and boil for 3-4 minutes until tender or ‘al dente.’
Add pasta noodles and vegetable noodles into the sauce, toss lightly and serve immediately.
Garnish with vegan parmesan cheese and basil for additional flavor.