This recipe started with discovering an interesting looking noodle and coming up with a sauce to go along with it.
The pasta looks like strips of lasagna so naturally a rich meat sauce would’ve been perfect but for our dairy/tomato free household it created a bit of a challenge. This recipe is creamy, sweet and salty all in one dish. Something for everyone!
- 1 package pasta (we used Mafaldine)
- 1 package organic Bacon
- 1 package frozen peas
- 1/2 red onion chopped
- 1/2 fresh garlic chopped
- 1 cup pasta water
- 1 cup white wine (we use whatever’s leftover in the frig)
- 1/4 cup fresh basil (our organic plant is still alive!)
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
To thicken sauce:
- 1 cup coconut milk (So Delicious Original Flavor)
- 4 tablespoons flour
Gather ingredients. Fill large pot with water and bring to boil. Put bacon on baking sheet and bake at 400 for 15 min until bacon is crispy. Cut onion and garlic, coat with olive oil and put on baking sheet to bake at 400 for 10 minutes. While bacon, onions and garlic cook, add pasta to boiling water and cook for desired tenderness (11 minutes for our pasta). Drain immediately. Remove food from oven. Pick and clean basil. (Or play with gnomes)Add wine, peas, pasta water, sugar, salt, pepper, bacon, onions and garlic to large sauce pan. Simmer on medium until peas are cooked. Stir. While sauce is cooking, in small sauce pan heat milk and stir in flour until smooth. Add creamy mixture to sauce and stir.