• Course

    Main

  • Prep time

    10 Mins

  • cook time

    20 Mins

  • servings

    4

Ingredients

  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 5 cloves garlic, crushed or minced
  • ¼ cup sun-dried tomatoes, finely chopped
  • 2 tbsp tomato paste
  • ½ tsp red chili flakes (adjust to taste)
  • 1 cup cherry or plum tomatoes
  • ½ cup vegetable broth
  • 1 cup heavy cream or plant-based alternative (for vegan option)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ¼ cup grated parmesan cheese or nutritional yeast (for vegan option)
  • salt & black pepper, to taste
  • 4 cakes Lotus Foods Organic Wide White Rice Ramen
  • fresh basil leaves, chopped (for garnish)
  • extra grated parmesan or nutritional yeast (for garnish)

product used in the recipe

  • 1

    Heat oil in a large skillet over medium heat. Cook shallot until softened (~2-3 mins).

  • 2

    Stir in garlic, sun-dried tomatoes, tomato paste, and red chili flakes and cook, stirring frequently, until sauce becomes slightly darker in color and fragrant (~2-3 mins).

  • 3

    Stir in tomatoes then cover skillet with a lid and cook for 5-6 mins, or until tomatoes are softened and bursting.

  • 4

    Reduce heat to low and stir in broth, heavy cream (or plant-based alternative), oregano, thyme, and parmesan. Season with salt and black pepper to taste. Simmer gently for 10 mins, stirring occasionally.

  • 5

    While the sauce simmers, cook noodles according to directions on package, then add to the sauce, tossing gently to coat evenly. Heat through for 1-2 mins.

  • 6

    Serve immediately, garnished with fresh basil leaves and extra parmesan. Leftover sauce stays good in the fridge for 2-3 days in an airtight container.

product used in the recipe

Instruction video