1.Cook the pasta according to instructions on the packaging.
2.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.
3.Pour the sauce over the pasta and heat for about 4-5 minutes over medium-low heat.
4.Serve with freshly ground black pepper

2 cups (200g) brown rice pasta

For the sauce:
1 cup (100g) sundried tomatoes, drained
⅔ cup (100g) roasted almonds
2 tbsp. tomato puree
1 tbsp. balsamic vinegar
2 garlic cloves
1 ¼ cup (300ml) almond milk, unsweetened
1 tsp. mixed herbs

Serves 4