Creamy sun-dried tomato pasta

1. 250g Organic sorghum spaghetti 
2. 2 tbsp olive oil
3. 3 gloves garlic, minced 
4. 1 small onion, diced 
5. 2 tbsp cornflour
6. 400ml coconut milk 
7. 1/2 cup sun dried tomatoes, drained
8. 2 tbsp nutritional yeast 
9. 1 tsp chilli flakes 
10. Basil, salt and pepper to taste

• Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
• Add 1 tbsp olive oil into a large frying pan over medium to high heat. Add garlic onion and cook until lightly browned. Mix in cornflour and cook for a further minute.Add coconut milk and mix until smooth.

  When mixture has thickened slightly, pour this into a blender. Add sun dried tomatoes, nutritional yeast and blend until smooth. Set aside. In a frying pan and heat up 1 tbsp olive oil. Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and chilli flakes or a splash of water if needed. When the pasta is heated through, serve and top with basil and sun dried tomato. Enjoy!