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PREP TIME

10

MINUTES
COOK TIME

20

MINUTES
SERVES

4

SERVINGS

Ingredients:

  • Veggiecraft Farms Cauliflower Penne
  • 2 cups sun-dried tomatoes
  • 3 cups vegetable stock
  • ¼ cup Extra Virgin Olive Oil
  • 3 tablespoons butter
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 large bay leaf
  • Salt
  • 1 ½ teaspoons red chili flakes
  • 1 28-ounce can whole, peeled San Marzano tomatoes
  • A few leaves fresh basil, torn
  • ¼ cup green chopped onions

Preparation:

  • Cook cauliflower penne according to box instructions.
  • Simmer sun-dried tomatoes in vegetable stock. Purée in a food processor.
  • Heat a saucepot over medium heat with the olive oil. Melt butter into oil, then add onions, garlic, bay leaf, and salt.
  • Cook until translucent. Add chili flakes, tomatoes, and basil, and simmer 20-30 minutes to break down tomatoes.
  • Pour sauce over pasta and top with green onion and sun-dried tomatoes.
  • Tag @veggiecraftfarms and use #VeggieRevolution to hashtag your photos on Instagram!

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