Tomato Coconut Pasta Sauce
A quick and creamy pasta sauce made with tomatoes and coconut cream, perfect for busy weeknights.
Ingredients
Sauce Ingredients
- 2 cups canned diced tomatoes Use good quality canned tomatoes for best flavor.
- 1 cup coconut cream (or full fat coconut milk) Coconut cream provides a rich texture.
- 3/4 teaspoon sea salt Adjust to taste.
- 1/4 teaspoon cracked black pepper Adjust to taste.
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika Regular paprika can be used as an alternative.
- 1/2 teaspoon garlic powder Adjust to taste.
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil Fresh chopped basil can be used instead.
- 1 teaspoon light brown sugar
- 1 teaspoon cornstarch Can substitute with tapioca flour.
- 2 teaspoons olive oil Optional ingredient.
- 2 tablespoons lemon juice
Instructions
Preparation
- Add all the ingredients into a nonstick saucepan.
- Heat over high heat and set a timer for 4 minutes.
- Use a silicone whisk to stir the sauce well, ensuring everything is combined and there are no lumps.
- Let the sauce thicken for a moment, then whisk again.
- Once the sauce is ready, serve it over your favorite cooked pasta and enjoy!
Notes
For quick pasta, use gnocchi which cooks in just 2 minutes. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.