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Creamy Sun-Dried Tomato Pasta

By The Almond Eater



8 oz. gluten free pasta

1 tbsp olive oil

2 spicy Italian sausage links casing removed

4 garlic cloves minced

1 cup milk of choice

2 tbsp arrowroot or cornstarch

1 1/2 cups parmesan cheese

2/3 cup California Sun Dry sun-dried tomatoes sliced

2 cups spinach

Fresh parsley for garnish



Bring a large pot of water to a boil; then, cook the pasta according to the package instructions.


Whisk the milk and arrowroot together in a bowl and set aside. Then, cook the sauce: heat olive oil in a large skillet over medium heat, then cook the sausage completely. Once cooked, use a slotted spoon to remove it and set in aside.


In the same skillet, reduce heat to medium-low and cook the garlic for 1 minute. Then, pour the milk mixture into the skillet, then stir in HALF the cheese until it's melted, then add the rest of the cheese (the result should be a cheese sauce). Last, add in the sun-dried tomatoes and spinach and stir until spinach is wilted, 1-2 minutes.


Add the cooked pasta and sausage to the skillet then stir until everything is combined. Top pasta with red pepper flakes and chopped parsley (optional) and enjoy!


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