This recipe calls for Sun-Dried tomatoes that are not in oil so that your sauce will not look like an oil slick. The sauce is very creamy and oh so delicious….. A very easy recipe to whip up after a long day and it will be so rewading in the end.
whole wheat penne pasta
4 to 5 dried sun-dried tomatoes
1 tablespoon of pesto (for those with nut allergies I would advise making your own pesto)
one can of coconut milk
salt and pepper to taste
two garlic cloves
Directions: Place a pot of water on the stove-top to boil. One the water is boiling add the penne pasta and cook according to the directions on the box. In a heavy sauce pan drizzle the olive oil and allow to heat slightly. Add the chopped cloves of garlic and cook until fragrant. Add the chopped sun-dried tomatoes and allow to cook for 2 minutes. Add the can of coconut milk and the pesto and allow to simmer until you notice that the sauce begins to thicken. Once you have drained the pasta, plate it and add the sauce on top. Salt and pepper to taste.
You may add Vegan chicken strips to this recipe, or you can sautee some vegetables to serve with this dish…….