One-Pan Sundried Tomato and Cream Cheese Pasta

How to make  One-Pan Sundried Tomato and Cream Cheese Pasta

Prep Time:  10 minutes        |        Cook Time: 15 Minutes      |        Serves: 4

Ingredients

• 250g Remano gluten free penne  
• 1 onion, diced
• 2 tsp Stonemill crushed garlic
• 1 tbsp The Olive Tree extra virgin olive oil
• ½ cup Remano sundried tomatoes, sliced
• 3 cups Chefs' Cupboard vegetable liquid stock
• 250 g Westacre Dairy cream cheese block, cut into cubes  
• 1 cup The Fresh Salad Co baby spinach
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste

Method

1. Heat olive oil in a large deep pan over medium heat. Add the onion and cook for 3 minutes until softened.
2. Add crushed garlic and sundried tomatoes. Cook for 1 minute until fragrant.
3. Add the gluten free penne and pour in the vegetable liquid stock. Season with salt and pepper to taste.
4. Bring to a gentle simmer, then reduce heat and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
5. Add the cubed cream cheese and stir until fully melted and the sauce becomes creamy.
6. Stir through the baby spinach until wilted.
7. Serve warm.

Tip

• For a richer flavour, add a sprinkle of finely shredded Westacre Dairy parmesan before serving.
• Add a squeeze of lemon juice at the end to balance the richness of the cream cheese and a few pine nuts for extra texture and crunch.