2 tsp Olive Oil
1 medium Onion chopped
3 cloves Garlic minced
1 x 28 oz jar Crushed Tomatoes
½ tsp Dried Basil
1 cup good Coconut Milk
¼ cup coconut aminos (optional)
5 oz fresh Arugula/Rocket
Salt and Pepper (to taste)
1
Boil water, add the pasta and simmer gently for 4 minutes.
2
Cook the onions and garlic in the olive oil until soft. Add the tomatoes, basil, coconut milk and coconut aminos if using.
3
Bring to a boil and then simmer gently until the sauce thickens slightly.
4
Taste, add salt and pepper.
5
Add the sauce, and arugula to the Penne, heat through until the arugula starts to wilt, then serve immediately.
CategoryDinner, LunchCuisineKetogenic-Vegan
Ingredients
2 tsp Olive Oil
1 medium Onion chopped
3 cloves Garlic minced
1 x 28 oz jar Crushed Tomatoes
½ tsp Dried Basil
1 cup good Coconut Milk
¼ cup coconut aminos (optional)
5 oz fresh Arugula/Rocket
Salt and Pepper (to taste)