Receta Vegan Italian : Penne with Garlic Cream Sauce
Ingredientes
- 1/2c. Sundried Tomatoes (chopped)
- 12 Asparagus (chopped to 1 inch pieces)
- 1 Medium Fennel Bulb (sliced to thin rings)
- 2 tbl Pine Nuts
- 2 Sticks Vegan Butter
- 2 Garlic Cloves (minced)
- 1/2c. Vegan Parmesan
- 1c. Almond Milk (room temperature)
- 1/2c. Vegan Sour Cream (room temperature)
- Salt & Pepper (to taste)
- Extra Virgin Olive Oil
- 1lb Penne (cooked al dente)
Direcciones
- Heat heavy bottom pan to medium high. Saute sundried tomatoes, asparagus and fennel in olive oil until just tender about 7 minutes. After 5 minutes add pine nuts. Season with salt and pepper. Set aside.
- In saute pan over low heat melt butter with minced garlic. Let the butter get bubbly add the garlic and cook about 5 minutes. Whisk in parmesan. Slowly whisk in Almond Milk. Let cook 2 minutes. Stir in sour cream to get a nice creamy texture. Season with salt and pepper. Add the veggie mix and penne and toss to coat. Serve immediately.