This quick and easy tomato cream sauce for pasta is made with… drumroll please…. coconut milk! Canned tomatoes and tomato paste combine with a splash of coconut milk to create the most satisfying, creamy and comforting dairy-free pasta sauce.
Course Main Course
Diet Gluten Free, Vegan, Vegetarian
Keyword creamy tomato pasta sauce, pasta sauce, tomato sauce
chopped fresh parsley or basil for servingoptional
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, ¼ teaspoon salt, and cook for 5-8 minutes, until very soft and slightly browned, stirring frequently.
Add the garlic and garlic powder, stirring constantly over medium heat for about 30 seconds, until lightly browned.
Add the crushed tomatoes, tomato paste, and ¼ teaspoon salt, stirring to combine. Simmer over medium-low for 10 minutes.
Add the coconut milk, and an additional ¼ teaspoon salt, stirring to combine. Taste and add additional salt or red pepper flakes if desired.
Serve with gluten-free or whole wheat pasta, or as a sauce for chicken or fish, sprinkled with red pepper flakes, parsley and basil if you like.
Serve this sauce over whole wheat or gluten free pasta, or over chicken or fish.If serving over pasta, you can bump up the protein by adding some pan sautéed shrimp or chicken.Nutrition information calculated for sauce only.This recipe makes enough sauce for about 1 pound pasta of choice.
For more ingredients & substitutions, see blog post above.