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Creamy Vegan Sun-dried Tomato Pasta with Basil Oil

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: dinner
Cuisine: vegan
Servings: 4


  • food processor


  • 2 cups (200 grams) brown rice pasta

For the Sauce

  • 1 cup (100 grams) sun-dried tomatoes, drained
  • ⅔ cup (100 grams) roasted almonds
  • 2 tbsp tomato puree
  • 1 tbsp Balsamic vinegar
  • 2 cloves garlic
  • 1 ¼ cup (300 ml) almond milk, unsweetened
  • 1 tbsp whatever fresh herbs you have (I like coriander, parsley, mint and basil and often use them all in one go)
  • 1 drop dōTERRA Basil oil


  • Cook the pasta according to instructions on the packaging.
  • Place all the sauce ingredients into a food processor and blend until smooth. Add more milk or water if needed to reach a sauce-like consistency.
  • Pour the sauce over the pasta and heat for about 4-5 minutes over medium-low heat.
  • Serve with freshly ground black pepper.