EmailTweet 0 Red Lentil Penne with a creamy tomato sauce Dinner, Lunch Ketogenic-Vegan July 26, 2016 0.0 0 Directions Boil water, add the pasta and simmer gently for 4 minutes. Cook the onions and garlic in the olive oil until soft. Add the tomatoes, basil, coconut milk and coconut aminos if using. Bring to a boil and then simmer gently until the sauce thickens slightly. Taste, add salt and pepper. Add the sauce, and arugula to the Penne, heat through until the arugula starts to wilt, then serve immediately. 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) 00:00 0 Reviews Cancel reply Your review ...All fields are required to submit a review.Your name ... Your email ... This site uses Akismet to reduce spam. Learn how your comment data is processed.