For a luscious, velvety cream sauce, cook with Kitchen Basics® Creamy Bean & Vegetable Stock. It adds rich, savory flavor to this tomato and basil-infused pasta sauce - perfect for tossing with fettuccine or linguine.
5m
PREP TIME
10m
COOK TIME
80
CALORIES
8
INGREDIENTS
For a luscious, velvety cream sauce, cook with Kitchen Basics® Creamy Bean & Vegetable Stock. It adds rich, savory flavor to this tomato and basil-infused pasta sauce - perfect for tossing with fettuccine or linguine.
5m
PREP TIME
10m
COOK TIME
80
CALORIES
8
INGREDIENTS
Ingredients 6 Servings
- 1 tablespoon oil, from sun-dried tomato jar
- 2 cloves garlic, finely chopped
- 2 tablespoons flour
- 2 tablespoons dry white wine
- 2 cups creamy bean and vegetable stock
- 1/2 cup chopped sun-dried tomatoes packed in oil, oil drained
- 3/4 teaspoon salt
- 2 tablespoons finely chopped fresh basil
INSTRUCTIONS
- 1 Heat oil in small saucepan on medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Sprinkle with flour. Cook and stir with a whisk 30 seconds until smooth. Slowly add wine and bean stock while whisking constantly.
- 2 Stir in tomatoes and salt. Bring to boil. Reduce heat to medium-low; cook and stir 4 to 5 minutes or until slightly thickened. Stir in basil.
NUTRITION INFORMATION
(per Serving)
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