Just follow me for a minute. This dish tastes like Mexican queso and my Dad’s penne vodka had a baby. And, it’s all made in one pot.
Oh, and, it looks a lot unhealthier than it is. Filled with garlic, sundried tomatoes and vegetable broth, this vegetarian dish is packed with flavor while the creaminess stems from 4 ounces creamy goat cheese.
I use gluten free pasta, and usually need to add another 1/4 cup of vegetable broth because it takes a little longer to cook, but play around with it, and see what you like.
One-Pot Spicy Sun Dried Tomato Queso Penne
what I used …
6 cloves garlic, chopped
1/2 cup julianed sundried tomatoes
1 (or 2) jalapeño pepper, diced
4.5 Trader Joe’s creamy goats milk cheese
1/2 cup vodka
1 tablespoon olive oil
1/2 teaspoon sea salt
2 1/4 cups vegetable broth
what I did …
Then stir, stir, stir, stir. This is almost like cooking risotto, because you don’t want it to stick.
Cook about 10 minutes until most of the sauce is absorbed and the pasta is to your liking.