This is a simple, quick meal that gives the illusion that it was a lot of hard work. I love a good meal that doesn't leave me with a huge pile of dirty dishes to be done.
One pot creamy pasta
- 4 garlic cloves 1 jar sundried tomatoes (drained)
- 3 cans (5 ¼ C.) veggie broth 1 lb. uncooked penne pasta
- 2 C. broccoli florets 2 medium carrots
- 8 oz. Cream Cheese ¼ tsp salt & ½ tsp pepper
Thinly slice garlic. Place 1Tbs oil from sundried tomatoes into 8 quart pot. Cook on medium heat until golden brown. Add broth; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer until pasta is almost cooked but still firm.
Meanwhile, cut broccoli into florets. Cut carrots. Drain sundried tomatoes. Cut cream cheese to cubes; Soften.
Add cream cheese, and stir until well mixed. Add veggies, salt & pepper. Reduce to medium heat. Cover & cook 5-10 minutes until veggies are tender.
We have made a vegan version of this, using vegan cream cheese.