Gluten Free & Vegan Pink Sauce Pasta
Ingredients
- 1 12 oz gluten free penne (I use Jovial Foods, brown rice or cassava)
- 1 tbsp ghee, vegan butter, olive oil or avocado oil
- 2 medium cloves garlic, minced
- ½ yellow onion, diced
- 1 6 oz can tomato paste
- ½ cup veggie broth, chicken broth, bone broth or pasta water
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp dried basil
- 1 cup full fat coconut milk (can sub cream)
- ¼ cup (dairy free) ricotta OR nutritional yeast (I use Kite Hill ricotta or Bob's Red Mill nutritional yeast)
- red pepper flakes, to top (optional)
- fresh basil (optional)
Instructions
- Cook pasta according to box instructions. Set aside. (PS - for best results with gluten free pasta, don't rinse it after draining! Instead, drizzle and toss with olive oil)
- Over medium/low heat, melt butter or heat oil for a minute or so, then add in garlic and onion. Sauté for a few minutes until fragrant.
- Add the tomato paste, broth OR pasta water, spices, coconut milk and ricotta OR nutritional yeast. Stir until combined and allow to simmer, but not boil, for a few minutes. If you would like the sauce thinner, add more coconut milk.
- Add the pasta to the skillet and fold to combine with the sauce.
- Serve with optional red pepper flakes and fresh basil!