Creamy Tomato Pasta Sauce With Coconut Milk
This creamy tomato pasta sauce with coconut milk is a delicious vegan recipe that is full of fresh flavor. On busy weeknights this vegan pasta sauce can be whipped up with just a handful of ingredients for a quick and healthy dinner.
Servings: 6
Equipment
- large saucepan
Ingredients
- 16 ounces penne pasta, or your choice of pasta
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, sliced
- 1 cup grape tomatoes, halved
- ¼ teaspoon red pepper flakes,
- 2 cups crushed tomatoes
- ½ teaspoon salt
- ¾ cup lite coconut milk
- 2-3 large fresh basil leaves, cut chiffonade style or thin strips
Instructions
- Cook pasta to package directions.
- While pasta is cooking, heat a large sauté pan over medium heat with a tablespoon of olive oil.
- Once olive oil is heated add the sliced shallots and garlic and sauté for 60-90 seconds watching closely so they do not burn.
- Add the Italian seasoning and red pepper flakes to the skillet and sauté for an additional 30 seconds.
- Next add the halved grape tomatoes and sauté for another minute.
- Add the crushed tomatoes and salt to the skillet, bring to a boil and then reduce the heat to a simmer. Simmer the sauce for 20 minutes so the flavors have time to develop.
- After the sauce has simmered, stir in the coconut milk and the cooked pasta.
- Garnish with fresh basil leaves.