RecipesRECIPES

Creamy Sun-Dried Tomato Pasta

By The Almond Eater

Prep Time: 5 minutes / Cook Time: 20 minutes / Yields: 4 servings

California Sun Dry

Ingredients

8 oz. gluten free pasta
1 tbsp olive oil
2 spicy Italian sausage links casing removed
4 garlic cloves minced
1 cup milk of choice
2 tbsp arrowroot or cornstarch
1 1/2 cups parmesan cheese
2/3 cup Sun-Dried Tomato Halves, sliced
2 cups spinach
Fresh parsley for garnish

Instructions

Step 1
Bring a large pot of water to a boil; then, cook the pasta according to the package instructions.

Step 2
Whisk the milk and arrowroot together in a bowl and set aside. Then, cook the sauce: heat olive oil in a large skillet over medium heat, then cook the sausage completely. Once cooked, use a slotted spoon to remove it and set in aside.

Step 3
In the same skillet, reduce heat to medium-low and cook the garlic for 1 minute. Then, pour the milk mixture into the skillet, then stir in HALF the cheese until it’s melted, then add the rest of the cheese (the result should be a cheese sauce). Last, add in the sun-dried tomatoes and spinach and stir until spinach is wilted, 1-2 minutes.

Step 4
Add the cooked pasta and sausage to the skillet then stir until everything is combined. Top pasta with red pepper flakes and chopped parsley (optional) and enjoy!

PRODUCT USED

Sun-Dried Tomato Halves

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Creamy Sun-Dried Tomato Pasta

By The Almond Eater

Prep Time: 5 minutes / Cook Time: 20 minutes / Yields: 4 servings

California Sun Dry

Ingredients

8 oz. gluten free pasta
1 tbsp olive oil
2 spicy Italian sausage links casing removed
4 garlic cloves minced
1 cup milk of choice
2 tbsp arrowroot or cornstarch
1 1/2 cups parmesan cheese
2/3 cup Sun-Dried Tomato Halves, sliced
2 cups spinach
Fresh parsley for garnish

Instructions

Step 1
Bring a large pot of water to a boil; then, cook the pasta according to the package instructions.

Step 2
Whisk the milk and arrowroot together in a bowl and set aside. Then, cook the sauce: heat olive oil in a large skillet over medium heat, then cook the sausage completely. Once cooked, use a slotted spoon to remove it and set in aside.

Step 3
In the same skillet, reduce heat to medium-low and cook the garlic for 1 minute. Then, pour the milk mixture into the skillet, then stir in HALF the cheese until it’s melted, then add the rest of the cheese (the result should be a cheese sauce). Last, add in the sun-dried tomatoes and spinach and stir until spinach is wilted, 1-2 minutes.

Step 4
Add the cooked pasta and sausage to the skillet then stir until everything is combined. Top pasta with red pepper flakes and chopped parsley (optional) and enjoy!

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