Description
A quick and satisfying dish featuring al dente pasta coated in a rich, creamy tomato sauce with a hint of coconut milk, fresh broccoli, and sun-dried tomatoes. Perfect for a comforting weeknight meal that’s both creamy and vibrant with the freshness of vegetables.
Ingredients
Scale
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For the Sauce and Vegetables:
- 1/2 yellow onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 pint grape tomatoes, halved
- 3 large garlic cloves, minced
- 1 medium head broccoli, florets cut small (large stem removed)
- 2 tablespoons water
- 1/4 cup tomato paste
- 1/4 cup crushed tomatoes
- 1/4 cup sun-dried tomatoes, drained and chopped
- 1/2 teaspoon garlic powder
- 7.5 oz full-fat coconut milk (see note below)
- Black pepper, for serving
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For the Pasta:
- 8 oz pasta (your choice, such as spaghetti, penne, or fusilli)
Instructions
1. Cook the Pasta:
- Boil the pasta in salted water according to package instructions until al dente. Drain the pasta and set aside.
2. Sauté the Onion:
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and kosher salt. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. Add Vegetables:
- Add the halved grape tomatoes, minced garlic, and broccoli florets to the pan. Add 2 tablespoons of water, stir, cover, and cook for 3-4 minutes until the broccoli is tender.
4. Make the Sauce:
- Stir in the tomato paste, crushed tomatoes, sun-dried tomatoes, and garlic powder. Pour in the coconut milk and stir to combine. Let the mixture simmer for a couple of minutes until the sauce thickens.
5. Combine and Serve:
- Add the cooked pasta to the pan with the sauce and toss everything together. Cook for an additional 1-2 minutes, allowing the pasta to absorb the flavors. Top with freshly ground black pepper before serving.
Notes
- Coconut Milk Tip: If your coconut milk has separated, simply whisk the contents of the can in a bowl until smooth. Use half for the recipe and save the rest for another dish, like smoothies or curries.
This dish is great for a quick weeknight meal, and the coconut milk adds a creamy richness to the tomato sauce. You can customize it with other vegetables or add protein like grilled chicken or chickpeas for extra heartiness.
Nutrition
- Serving Size: 1 plate
- Calories: 350kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg