Penne alla Parma Rosa
This sauce is a combination of two of my favourite pasta sauces. Alfredo + Marinara.
It's really luscious and somewhere beyond yummy closer to insanely good. It's also a really good "hide all". What I mean by this is you can easily load up your pasta with a TON of veg, but when covered with this sauce ever veg is a crowd pleaser.
It's also a fantastic way to get rid of any veg you may have sitting in the fridge that's no longer looking it's freshest! When you add them, however, be mindful of how long they take to cook. Put the harder veggies in first and soft ones life zucchini, last.
makes 4 portions
1 lb short GF pasta
1 head garlic, minced
1 onion, chopped finely
1 t coconut oil
1 T olive oil
1 28 oz can diced tomato, crushed
Small handful of fresh basil or oregano
1 C coconut cream
1/2 C fresh parmesan (or nutritional yeast)
Fresh pepper & salt to taste
2-3 C of chopped left over veggies (I used broccoli, french beans & green chickpeas)
10 min prep + 15 min cook
Start with a large pan over medium-high heat with a bit of coconut oil.
Add in your onion & garlic. Stir well and wait for them to become transparent.
Once this happens, add your crushed tomatoes.
Over the tomato, layer the basil or oregano, fresh pepper and salt.
Add your veggies on top of everything.
Cover without stirring and let it reduce for about 10 minutes.
While it's reducing, get your pasta going in a large pot over high heat (they should take 7 mins or so in boiling water).
Drain the pasta, transfer your sauce to you large pasta pot & add the coconut cream and parmesan.
Mix well, then fold in the pasta & serve!