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

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!