Tuesday, May 12, 2015

Recipe: Penne with Sun-Dried Tomato Cream Sauce

When this book arrived in the mail, my husband opened the box and found this recipe. He told me that this is the recipe he wanted me to make first. So I did. I've made it a few times since then. Recently, my 9-month-old had his first taste. He ended up eating about as much as his big brother and sister. This has quickly become a family favorite. The grown-ups love it and so do the kids.
 

Penne with Sun-Dried Tomato Cream Sauce
Recipe Source: Chloe's Vegan Italian Kitchen by Chloe Coscarelli

1 lb. penne
1 c. chopped sun-dried tomatoes
3 Tbsp. olive oil
1/3 c. all-purpose flour
3 1/2 c. almond milk
1/4 c. nutritional yeast flakes
2 Tbsp. tomato paste
2 tsp. sea salt
1 tsp. garlic powder
1 tsp. dried basil

Bring a large pot of salted water to a boil. Add penne and cook according to package directions. Right before draining, add 1/2 c. of the sun-dried tomatoes to the boiling water. Drain and return to the pot.

Meanwhile, in a medium saucepan, make a roux (or paste) by whisking the oil and flour over medium heat for 3 to 5 minutes. Then all almond milk, nutritional yeast, tomato paste, salt, garlic powder, and basil to the saucepan and bring to a boil, whisking frequently. Reduce heat to low, add the remaining 1/2 c. sun-dried tomatoes, and let simmer until the sauce thickens. Add sauce to pasta, and toss to coat. Season to taste and serve immediately.

(To make gluten free: Replace penne with a gluten-free pasta and replace all-purpose flour with gluten-free all-purpose flour.)



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