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#245 The Case of Spaghetti in a Creamy Sauce with Sun-dried Tomatoes and Parsley


enough spaghetti for 4
1 cup dairy-free whipping cream alternative (I used Silk)
 2 rounded teaspoons (for 2 cups) vegetable bouillon powder
 3/4 cup sun-dried tomatoes packed in oil, drained, sliced
 1 cup fresh parsley, chopped
salt
Pine Nut Parmesan
Boil the spaghetti.
When the spaghetti is al dente, drain and return to the pot.
 
Add the dairy-free whipping cream alternative and vegetable bouillon powder and stir until thickened.
Mix in the sun-dried tomatoes and fresh parsley, and salt to taste.

 Plate then sprinkle with Pine Nut Parmesan to taste.
 
Serves 4.
♥ Becki
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Comments

  1. Anonymous29 May 2017 at 12:27

    The photo and recipe look divinely delicious!!!! Michelle

    ReplyDelete
    Replies
    1. Cynthia St-Pierre29 May 2017 at 13:27

      Thanks for commenting, Michelle. You're divinely sweet!

      Delete

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