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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

Comments

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

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

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