February 04, 2022 2 min read


Dinner in 20 minutes? Yes, please! The red sauce has a deep flavour of tomatoes plus the coconut milk makes it creamy and luscious! 

serves 2-3

  • 1/2 yellow onion

  • 2 tbsp olive oil

  • 1 tsp kosher salt

  • 1 pint grape tomatoes

  • 3 large garlic cloves

  • 1 medium head broccoli florets cut small, stem not used

  • 2 tbsp water

  • 1/4 cup tomato paste

  • 1/4 cup crushed tomatoes

  • 1/4 cup sun-dried tomatoes drained

  • 1/2 tsp garlic powder

  • 7.5 oz. full-fat coconut milk* see Note

  • Black pepper for serving

  1. Cook the pasta according to the package directions, in salted water until al dente. Drain.

  2. Meanwhile, preheat a large pan on medium heat. Finely chop the onion and add it to the pan with the olive oil and kosher salt. Cook for 5 to 7 min until softened, during which time, halve the tomatoes, mince the garlic and cut the broccoli.

  3. Add these to the pan with the 2 tbsp water, stir, cover and cook for 3 to 4 min or until broccoli is just for tender. Add in the remaining ingredients, and cooked pasta. Stir, cook together for a couple min, then top with black pepper.

  • If the can of full-fat coconut milk looks separated (the thin separated from the thick creamy part), then pour the whole can out into a mixing bowl and whisk it all together, then use half of it for this recipe. 


@janetsmunchmeals | www.munchmealsbyjanet.com

Janet is a long-time foodie and working mom, who is obsessed with creating simple, flavor-packed plant-based dishes that both vegans and non-vegans will love. Starting in 2017, Janet decided to turn my love of food and cooking into something she could share with the world through her blog and social pages.