tomato garlic cream pasta

tomato garlic cream pasta


  • 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


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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