tomato garlic cream pasta
Ingredients
- 1 lb. gluten free pasta, cooked al dente & drained
- 1/3 c. olive oil
- 6 cloves garlic, sent through a press
- 1/2 c. white wine
- 1/2 c. chicken broth
- 3 Tbs. tomato paste
- 1 c. whole milk (alternatley can use 3 c. total unsweetened, full-fat coconut milk)
- 2 c. heavy cream
- salt & pepper to taste
- chopped parsley if desired
Directions
1. | Cook pasta al dente; drain & set aside. | |
2. | In a saucepan, bring olive oil and garlic to a rolling simmer. | |
3. | Before garlic begins to brown, add wine, chicken broth and tomato paste; whisk and let simmer 10 minutes. | |
4. | Add milk/heavy cream (or coconut milk if using) and season to taste with salt & pepper and parsley if using. Bring mixture to a simmer. | |
5. | Add pasta to the saucepan and allow to simmer until sauce thickens to your liking and pasta is cooked tender. | |
6. | Serve! |
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