Sun-Dried Tomato Veggie-Based Penne

Sun-Dried Tomato Veggie-Based Penne


  • 1 box Veggiecraft Farms Cauliflower Penne
  • 2 cups sun-dried tomatoes
  • 3 cups vegetable stock
  • 1/4 cup extra virgin olive oil
  • 3 tbsp butter
  • onion finely chopped
  • cloves garlic, finely chopped
  • large bay leaf
  • 1/2 tsp salt
  • 1.5 tsp red chili flakes
  • 1 28-oz. can whole, peeled San Marzano tomatoes
  • 3-5 basil leaves, roughly chopped
  • 1/4 cup chopped green onions
  1. In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tbsp of salt to boiling water (optional).
  2. Add Veggiecraft Farms penne, cook uncovered for 7-8 minutes (cook to desired tenderness, but DO NOT OVERCOOK), and stir occasionally.
  3. Strain penne in colander and continue with the remaining recipe steps.
  4. Simmer sun-dried tomatoes in vegetable stock. Purée in a food processor.
  5. Heat a saucepan over medium heat with the olive oil. Melt butter into oil, then add onions, garlic, bay leaf, and salt.
  6. Cook until translucent. Add chili flakes, tomatoes, and basil, and simmer 20-30 minutes to break down tomatoes.
  7. Pour sauce over Veggiecraft Farms penne and top with green onion and sun-dried tomatoes.

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