Thinking of a new and exciting meal for dinner every night is difficult! But I have found your new favorite recipe and it is even vegan!

Ingredients

• 250g ( about 8.8 ounces, or 2.5 to 3 cups) uncooked penne pasta
• 1 tbsp + 1/2 tsp extra virgin olive oil
• 4 to 5 garlic cloves minced
• 1 1/2 tbsp corn starch
• 2 cups unsweetened almond milk
• 1/2 tsp salt and pepper
• 3/4 cup sun-dried tomatoes drained from any oil
• 1 tbsp nutritional yeast
• 1 onion, diced
• 1 tsp chili flakes
• 1/2 tsp dried oregano
• 2 to 3 handfuls of baby spinach

Instructions

1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
2. Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in corn starch and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
3. Add 1/2 cup sun-dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.
4. Rinse out the frying pan and heat up 1/2 tsp of oil. Cut the remaining sun dried tomatoes to be roughly 1 inch pieces. Add this along with the onion to the pan and sauté for 3 minutes. Add chili flakes and dried oregano and cook for a further minute. If it sticks to the frying pan, add a splash of water.
5. Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and any extra salt or a splash of water if needed. When the pasta is heated through, serve this on top of the greens.

Recipe courtesy of Amy Le Creations