Ingredients
| 3 tbsp | (45 ml) | salted butter |
| 1 | small onion, diced | |
| 3 cloves | garlic, minced | |
| 1/2 cup | (125 ml) | finely chopped sun-dried tomatoes in oil, drained |
| 1 tsp | (5 ml) | Italian herb seasoning |
| 1/4 tsp | (1 ml) | each salt and hot pepper flakes |
| 2 cups | (500 ml) | 3.25% homo milk |
| 2 cups | (500 ml) | vegetable broth |
| 1 pkg | (450 g) | dry fusilli pasta |
| 1 cup | (250 ml) | ricotta |
| 1/3 cup | (75 ml) | sour cream |
| 1/2 cup | (125 ml) | grated parmesan |
| 1/2 cup | (125 ml) | chopped fresh basil or parsley |
| grated parmesan and fresh basil for garnish |
Directions
- In a large, non-stick saucepan, melt butter over medium heat and cook onion and garlic for 3 minutes or until softened. Stir in sun-dried tomatoes, Italian herb seasoning, salt and hot pepper flakes and cook, stirring for 2 minutes.
- . Add milk and broth; bring to a simmer. Stir in pasta and return to a simmer. Cover and simmer gently, stirring occasionally for about 8 minutes or until pasta is tender.
- Meanwhile, in a bowl, whisk together sour cream and ricotta cheese until smooth; set aside.
- Uncover saucepan and stir in Parmesan cheese and basil until melted and creamy. Spoon into bowls and dollop each with sour cream and ricotta mixture. Garnish as desired.