Description
A vibrant and flavorful dish combining fresh vegetables with a rich, creamy tomato sauce, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1/2 yellow onion, finely chopped
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 pint grape tomatoes, halved
- 3 large garlic cloves, minced
- 1 medium head broccoli, florets cut small, large stem removed
- 2 tbsp water
- 1/4 cup tomato paste
- 1/4 cup crushed tomatoes
- 1/4 cup sun-dried tomatoes, drained and chopped
- 1/2 tsp garlic powder
- 7.5 oz full-fat coconut milk
- Black pepper, for serving
- 8 oz pasta (your choice)
Instructions
- Boil pasta according to package instructions in salted water until al dente. Drain and set aside.
- In a large pan over medium heat, add olive oil and chopped onion with kosher salt. Cook for 5-7 minutes until softened.
- Add halved tomatoes, minced garlic, and broccoli florets with 2 tablespoons of water. Stir, cover, and cook for 3-4 minutes until broccoli is tender.
- Stir in tomato paste, crushed tomatoes, sun-dried tomatoes, and garlic powder. Pour in coconut milk and simmer until thickened.
- Add the cooked pasta to the pan and toss together, cooking for an additional 1-2 minutes. Top with black pepper and serve warm.
Notes
Coconut Milk Tip: If your coconut milk is separated, whisk until smooth before using.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg