Creamy Garlic Coconut Pasta with Sundried Tomatoes
Creamy Garlic Coconut Pasta with Sundried Tomatoes
ingredients
- 12 oz pasta of choice (spaghetti, fettuccine, or penne)
- 1 can (14 oz) full-fat coconut milk
- 4 cloves garlic, minced
- 1 cup sundried tomatoes, chopped (oil-packed or dried)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- Juice of 1 lemon
steps
- 1.
Begin by cooking the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- 2.
In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes.
- 3.
Add the chopped sundried tomatoes to the skillet and cook for another 2-3 minutes, allowing them to soften.
- 4.
Pour in the full-fat coconut milk and stir to combine. Let it simmer for about 5 minutes, allowing it to thicken slightly.
- 5.
Season the sauce with salt, black pepper, red pepper flakes, and lemon juice. Stir well to incorporate all the flavors.
- 6.
Add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
- 7.
Remove from heat and serve immediately, garnished with a drizzle of olive oil if desired.
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