Dinner in 20 minutes? Yes, please! The red sauce has a deep flavour of tomatoes plus the coconut milk makes it creamy and luscious!
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
Cook the pasta according to the package directions, in salted water until al dente. Drain.
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.
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.
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.
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