Public recipe with member extras
Creamy Tomato Basil Penne
Crushed tomatoes simmered with garlic and a splash of heat-stable rice milk that never breaks against the acidity.
Savory Soups, Sauces & Entrées · Weeknight Dinners · Family Meals
What you need
Ingredients
- 12 oz Penne Pasta
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 28 oz Crushed Tomatoes
- 1/2 cup Rice Milk
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- Fresh Basil, torn, to finish
Method
Instructions
- Cook the pasta in salted water until al dente; drain.
- Heat the olive oil in a pot and sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute.
- Stir in the crushed tomatoes and simmer over medium heat for 15 minutes.
- Stir in the rice milk and cornstarch slurry directly into the hot, acidic sauce, rice milk can handle this without curdling.
- Simmer 3 to 4 minutes until thickened, toss with the pasta, and finish with fresh basil.
From The Arrogant Hippie Culinary Journal: Rice Milk Edition by Aunesty Janssen
The complete recipe is free
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