Ingredients.
8 oz pasta
1 cup sun dried tomatoes
4 cloves garlic
2 tbsp olive oil
¼ cup white wine
½ cup vegetable broth
½ cup oat milk
¼ cup reserve pasta water
1 tablespoon Herbs de Provence
2 cups spinach
1 cup fresh basil
¼ teaspoon salt
¼ teaspoon pepper
Method.
1. Start by cooking the pasta according to package instructions. After cooking, save ¼ cup of the reserve pasta water before draining.
2. In a separate pan, sauté the garlic and sun-dried tomatoes in olive oil over medium-low heat for about 3 minutes.
3. Pour the white wine into the pan with the garlic and tomatoes and allow it to reduce for about 5 minutes.
4. Add the broth, oat milk, reserve pasta water, and spices into the pan. Stir and continue to cook for 5-10 minutes or until your sauce has started to thicken.
5. Remove from heat and stir in the cooked pasta, basil, and spinach. Stir and serve.
