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Red Lentil Penne with a creamy tomato sauce

Yields1 Serving
 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.

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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)

Directions

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.

Red Lentil Penne with a creamy tomato sauce

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