One-Pot Creamy Sun-Dried Tomato Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2 tablespoons olive oil

1 medium shallot, minced

2 garlic cloves, minced

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

3 cups low-sodium vegetable or low-sodium chicken broth, plus more as needed

12 ounces brown rice rigatoni, rice and corn based rigatoni, or regular rigatoni

3 cups packed baby spinach (about 4 ounces)

1 1/4 cup chopped fresh basil leaves , (divided)

1/2 cup drained oil-packed sun-dried tomatoes, finely chopped

3/4 cup full-fat canned coconut milk (about half of a well-shaken 13.5-ounce can)

Directions

Heat the oil in a large lidded sauté pan or Dutch oven over medium heat. Add the shallot and cook, stirring occasionally, until translucent and aromatic, about 2 minutes. Add the garlic, salt, oregano, ground black pepper, and pepper flakes (if using), and cook, stirring occasionally, until fragrant, 2 to 3 minutes.

Add the broth and rigatoni and mix well. The pasta should mostly be submerged in the liquid. If more than half of the individual pieces of pasta are above the liquid, add broth or water to cover. Bring to a boil, cover, and lower the heat to a simmer, stirring occasionally until the pasta is al dente, about 12 to 15 minutes.

Stir in the spinach, 1 cup of the chopped basil, and the sun-dried tomatoes and cook until the spinach is wilted, about 2 minutes. Add the coconut milk and cook until the sauce is warmed and slightly thickened, and the pasta is evenly coated, 1 to 2 minutes. If needed, season with more salt.

Divide among four bowls and garnish with the remaining 1/4 cup basil.