Sunday, March 27, 2011

Penne with Fresh Peas Topped with a Creamy Sun-dried Tomato Sauce

This is an easy dish to throw together on a busy week night. It's a perfect place to use up some fresh summer peas and any leftover dried tomatoes you have on hand. I like to add some extra nutrition by using whole wheat pasta and flour. 
You can use any pasta you have on hand instead, just make sure to add the fresh peas in the last 5 minutes of cooking. It's also ok to substitute the nondairy milk that you have on hand. I prefer the So Delicious Coconut Milk because it is already has such a great thick texture.

This recipe is listed on Pennywise Platter, check out some of the other yummy recipes.
Penne with Fresh Peas Topped with a Creamy Sun-dried Tomato Sauce
soy-free and gluten free * with suggested substitutions
Serves 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/8 cup (2 tablespoons) minced sun-dried tomatoes
    (I used the food processor since mine were really dry)
  • 2 cups Unsweetened So Delicious Coconut Milk
  • 7 ounces whole wheat penne (* use a gluten-free pasta)
    (about 1/2 a box)
  • 1 1/2 to 2 cups fresh shelled peas, rinsed
  • 1 to 2 tablespoons whole wheat flour (* use a gluten-free flour or cornstarch)
  • zest from 1/2 lemon
  • 1 tablespoon fresh mint, minced
  • salt and pepper to taste
Fill a large pot half way with water, cover and bring to a boil. By covering you slow the evaporation of the water and can buy some time for the sauce if needed.
Heat the oil over medium heat then add the garlic and sauté for about 1 minute. (You can use a non-stick pan and leave out the oil if you are reducing fat and/or calories in your diet.) Add milk and sun-dried tomatoes and simmer for 10 minutes. Add pasta to boiling water now.
The pasta will cook about 12 minutes. After it cooks for 7 minutes, add the peas. The pasta and peas should be tender in about 5 minutes.
Once you add the peas to the pasta, go ahead and sprinkle 1 tablespoon of the flour over the sauce mixture. Raise the heat and mix using a whisk. The sauce should thicken, but you can add the other 1 tablespoon of flour if needed. Mix in mint and lemon zest. Add salt and pepper to taste.
Strain the pasta and peas together in the strainer, then mix the pasta and peas in with the sauce in a pan, pot, or serving bowl. Top with extra lemon zest and a sprig of fresh mint.


  1. Yummy and easy!

    Stopping by from the veggie convertor blog hop!
    Frugally Green Mom

  2. That looks amazing, it's going in the rotation for sure!

  3. What a perfect Meatless Monday dinner idea! I'm making this tonight for sure!

  4. ah- coconut milk and pasta and tomato - similar to one of my favorites the hari krishna restaurant in pittsburgh used to serve