Tomato Cream Pasta (Plant-Based) (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 servings GF pasta ribbons
02 -
4 crushed garlic cloves
03 -
10 chopped dried tomatoes
04 -
1 tbsp mixed herbs
05 -
1 tbsp sweet vinegar
06 -
3 tbsp concentrated tomato
07 -
2 cups small tomatoes
08 -
1 cup veggie stock or plain water
09 -
7 oz thick part of coconut milk can
10 -
3 tbsp yellow flaky seasoning
11 -
Salt and pepper as needed
12 -
2 cups peppery greens
13 -
½ cup fresh chopped parsley
14 -
Plant-based cheese sprinkle if wanted
# Steps to Follow:
01 -
Fill a big pot with water and bring it to a boil. Cook your GF pasta until it's just tender. Drain the water and put pasta aside.
02 -
Warm up your skillet and add a splash of water, stock, or oil. Throw in the crushed garlic and dried tomatoes. Let them cook together for 2 minutes, adding more liquid if things look dry.
03 -
Now stir in your herbs, sweet vinegar, and tomato concentrate. Let everything bubble for 2-3 minutes until it smells amazing and gets a bit sticky.
04 -
Toss in the small tomatoes with a cup of water. Pop a lid on and let it all cook for 3-4 minutes. When the tomatoes soften, squish them down with your spoon. Mix in the thick coconut cream and yellow flakes. Add salt and pepper how you like it. Let it all bubble gently for 5-10 minutes until it thickens up.
05 -
Take your cooked pasta and add it to the sauce. Throw in the peppery greens and mix everything together until it's all coated nicely.
06 -
Scoop the pasta into bowls. Sprinkle with fresh parsley and some plant cheese on top if you want it.
# Additional Tips:
01 -
Make sure you only use the thick white part from the top of your coconut can for the best creamy results.