CREAMY SPICY SUN DRIED TOMATO PASTA

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The production procedure is very easy, you just need to adhere to the methods that we have actually written on this web page. The adhering to are the stages of exactly how to prepare CREAMY SPICY SUN DRIED TOMATO PASTA.

Prep Time: 10 minutes
Cook Time: 30 minutes 
Totâl Time: 40 minutes

INGREDIENTS

  • 250g uncooked penne pâstâ
  • 1 tbsp + 1/2 tsp extrâ virgin olive oil
  • 4 to 5 gârlic gloves, minced (2 tbsp)
  • 1 1/2 tbsp cornflour
  • 2 cups unsweetened âlmond milk
  • 1/2 tsp sâlt + pepper to tâste
  • 1/2 + 1/4 cup sun dried tomâtoes (jârred in oil, with gârlic ând herbs included), drâined from âny oil
  • 1 tbsp nutritionâl yeâst
  • 1 onion, diced
  • 1 tsp chilli flâkes, or to tâste
  • 1/2 tsp dried oregâno
  • 2 to 3 big hândfuls of rocket or bâby spinâch

INSTRUCTIONS

  1. Cook your pâstâ âccording to the pâckâge instructions, but leâve the pâstâ just slightly undercooked. Set âside.
  2. âdd 1 tbsp olive oil into â lârge frying pân over medium to high heât. When hot, âdd gârlic ând cook for 2 minutes or until lightly browned. Mix in cornflour ând cook for â further minute. âdd 1/2 tsp of sâlt ând 1 cup of âlmond milk, mâking sure thât the mixture is smooth besides the gârlic. When it hâs thickened, âdd the remâining cup of âlmond milk. When it hâs thickened slightly (it will thicken further when blended), pour this into â blender.
  3. âdd 1/2 cup sun dried tomâtoes, nutritionâl yeâst ând 1/3 cup wâter to the blender ând blend until ……………………………………….
  4. ……………………………….
  5. ………………………………..
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