Sun-dried Tomato Spaghetti
Ingredients
- 1 cup diced yellow onion
- 1 28oz can of diced or whole tomatoes
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 cup vegetable stock
- 1/2 cup sun-dried tomatoes in oil
- 1/2 cup cream
- 1 lb spaghetti
Instructions
- In a large pot, heat the oil over medium heat. Cook the onion until it starts to go translucent. About 3-5 minutes. Add in the garlic and cook for 30 seconds. Pour in the vegetable stock and scrape up any brown bits stuck to the bottom of the pot.
- Add in the sun-dried tomatoes and canned tomatoes. Bring to a boil and simmer for 15 minutes. While this is simmering, bring a large pot of water to a boil and cook pasta according to directions.
- Once the sauce is done, let it cool slightly and then transfer to a blended and blend until smooth. Pour it back in to the pot and stir in the cream. Toss with the pasta and enjoy right away!
Notes
- To make this dish vegan, use cashew cream instead of dairy.
- To make it gluten free, use gluten free noodles.
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