Vegan Sundried Tomato Pasta

Bahan-bahan

1 jar (8.5 oz) oil-packed sun dried tomatoes

1 large sweet onion

3-4 cloves sliced garlic, peeled & minced

2 tsp dried thyme

1 tsp dried parsiey

black pepper & red pepper flakes to taste

4 cups veggie/chicken stock

1 can of coconut milk (14 oz)

1 lb dry pasta

2-3 tbsp cheese or nutritional yeast

Arahan

• heat 2-3 tbSP sun-dried tomato oil [med heat] + sliced onion + 1 tSp salt

• COOk Onion 10-15 mins, stir occasionally

• add minced garlic, cook 12 mins + herbs/spices + broth + coconut milk + chopped sun-dried tomatoes + 34 CUP water

• add 2-3 tSP salt, bring to a boil, add pasta

• stir & bring back to boil

→ reduce heat to low & cover pan

• stir occasionally, uncover after 10 mins

• cook pasta to al dente, then turn off heat

• add nutritional yeast or cheese