Summery Spinach Penne with Tomato “Cream” Sauce

As an Italian, giving up pasta was devastating. When I found out that I have Celiac Disease, my whole world got turned upside down. Everything that I knew needed to change. A gluten free, dairy free Italian?! Impossible.  Friends, I cannot tell you how grateful I am for gluten free pastas! Since going gluten free five years ago, the pastas have come a long way, and you really can’t even tell a difference (so my friends say). This dish is light + fresh + creamy + dreamy. It’s a perfect summertime dish with only 8 ingredients and it takes only 20 minutes to prepare. So go get your pasta on!

Summery Spinach Penne with Tomato "Cream" Sauce

Course: Main Course
Cuisine: Italian
Servings: 4 people
Cook time: 20 min
Total time: 20 min

Ingredients

  • 1 package gluten free penne pasta
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 2 tsp minced garlic
  • 1 can coconut milk (I used light, but for creamier sauce you can use full fat coconut milk)
  • 1 small package sliced mushrooms
  • 2 cups (packed) fresh spinach leaves
  • 1/4 cup basil (diced)
  • 2 tbsp flour (to thicken sauce) (gluten free all purpose)
  • olive oil

Instructions

  1. Make the pasta according to package directions

  2. In a large skillet, add some olive oil (about 2 tbsp) to the skillet and heat over medium heat

  3. Add the garlic and mushrooms, stirring occasionally 

  4. Add the tomatoes to the skillet. Stir and cook for about 5 minutes

  5. Add in the coconut milk and whisk in the flour. Bring to a boil, stirring frequently

  6. Season generously with salt + pepper

  7. When the pasta is done, drain and add to the skillet. Turn the heat down to simmer. Toss to combine everything well

  8. Add the spinach and mix in. It will start to wilt a bit but not get mushy. Let it simmer for a few minutes

  9. Serve and garnish with fresh basil

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