Description
Discover how to make a delicious Creamy Sundried Tomato dish with this easy recipe. Learn the secret to a rich and flavorful sauce that will elevate your cooking game!
Ingredients
- 1/2 cup sun-dried tomatoes (83g)
- 2 tbsp vegetable oil (28g)
- 2 cloves garlic, minced (6g)
- 8 oz fettuccine (227g)
- 1/2 tsp dried basil (1g)
- Freshly cracked pepper (1g)
- 2 cups beef broth* (480ml)
- 2 oz cream cheese (57g)
- 1 cup almond milk (240ml)
- 1/4 cup grated Parmesan (28g)
Instructions
- Dice the sun-dried tomatoes into small, manageable pieces.
- In a large pan or Dutch oven, heat the vegetable oil and add the minced garlic. Cook the garlic on medium heat for about a minute, until its aroma is released.
- Incorporate the fettuccine, diced sun-dried tomatoes, dried basil, a pinch of freshly cracked pepper, and beef broth into the pan. If necessary, break the fettuccine in half so it fits flat in the pan and is covered by the broth.
- Cover the pan with a lid, increase the heat to high, and bring the broth to a rolling boil. Once boiling, stir the pasta thoroughly, replace the lid, and reduce the heat to low, or maintain a gentle simmer.
- Allow the pasta to cook gently in the broth for 7-10 minutes until most of the liquid is absorbed and the pasta reaches a tender texture, stirring occasionally and replacing the lid each time.
- Keep the heat on low, cut the cream cheese into smaller pieces, and mix them into the pasta. Once the cream cheese is fully melted, pour in the almond milk and stir until a creamy sauce forms. Finally, sprinkle the grated Parmesan cheese on top and stir until it melts into the sauce. Top with extra freshly cracked pepper, if you prefer.
Notes
- Consider using sun-dried tomatoes packed in oil for a richer flavor.
- Substitute beef broth with vegetable broth for a vegetarian option.
- Experiment with different pasta shapes to add a fun twist to this creamy fettuccine recipe.
