Home Youtube Podcast Blogs Join Busy Mom Meals Contact

Creamy Sun-Dried Tomato & Almond Pasta

15 mins prep.
29g Protein
9g Fiber
30g Fat

INGREDIENTS (6 Servings)

  • 1 bag (16 oz / 454g) frozen fully cooked grass-fed beef meatballs
  • 12 oz (340g) chickpea pasta (penne or rotini)
  • 1 jar (8.5 oz) sun-dried tomatoes in oil, drained (150g)
  • 3/4 cup (105g) roasted almonds
  • 2 cups (480ml) unsweetened almond milk
  • 3 tbsp (48g) tomato paste
  • 1 1/2 tbsp (22ml) balsamic vinegar
  • 1 1/2 tbsp garlic paste
  • 1 1/2 tsp Italian seasoning
  • Pantry: 1 tsp salt, 1/2 tsp black pepper

DIRECTIONS

  • Preheat oven to 400°F. Bake meatballs 18–20 minutes, until they reach 165°F.
  • Cook chickpea pasta 7–9 minutes. Reserve ½ cup pasta water, then drain.
  • Blend sun-dried tomatoes, almonds, almond milk, tomato paste, balsamic, garlic, Italian seasoning, and salt until smooth.
  • Return pasta to the pot. Add sauce and meatballs and heat 4–5 minutes. Add pasta water as needed.
  • Top with black pepper and serve.
DOWNLOAD PDF
PRINTABLE PDF
SHARE-A-CART

FOR PICKY EATERS

  • Blend the full 2 minutes so there are no almond bits.
  • Serve pasta and meatballs plain with sauce on the side for dipping.

View This Week's Recipes

View Recipes
Creamy Sun-Dried Tomato & Almond Pasta 6 servings
29 g 9 g 30 g
1 bag (16 oz / 454g) frozen fully cooked grass-fed beef meatballs 12 oz (340g) chickpea pasta (penne or rotini) 1 jar (8.5 oz) sun-dried tomatoes in oil, drained (150g) 3/4 cup (105g) roasted almonds 2 cups (480ml) unsweetened almond milk 3 tbsp (48g) tomato paste 1 1/2 tbsp (22ml) balsamic vinegar 1 1/2 tbsp garlic paste 1 1/2 tsp Italian seasoning 1 tsp salt 1/2 tsp black pepper

Preheat oven to 400°F. Bake meatballs for 18–20 minutes, until they reach 165°F.

Cook chickpea pasta for 7–9 minutes. Reserve 1/2 cup pasta water, then drain.

Blend sun-dried tomatoes, almonds, almond milk, tomato paste, balsamic vinegar, garlic paste, Italian seasoning, and salt until smooth.

Return pasta to the pot. Add sauce and meatballs and heat for 4–5 minutes. Add reserved pasta water as needed.

Top with black pepper and serve.