Creamy Broccoli Tomato Pasta
Creamy broccoli tomato pasta with cherry tomatoes, sun-dried tomatoes, and coconut milk for a rich, dairy-free sauce. Easy weeknight spaghetti ready in about 25 minutes.
Ingredients
- 10 oz. (280g) spaghetti
- ½ yellow onion, finely chopped
- 10 oz. (280g) cherry tomatoes, halved
- 3 large cloves garlic, minced
- 9 oz. (250g) broccoli, florets cut small
- 4 tbsp. tomato paste
- 2 oz. (60g) canned chopped tomatoes
- 1.5 oz. 1(40g) sun-dried tomatoes, drained & chopped
- 7.5 fl oz. (220ml) full-fat coconut milk
Instructions
- Cook the spaghetti according to package instructions. Drain and set aside.
- While the pasta cooks, heat the 2 tbsp olive oil in a large pan over medium heat. Add the chopped onion and ½ tsp salt. Cook for 5-7 minutes until softened.
- Add the halved cherry tomatoes, minced garlic, chopped broccoli, and 2 tbsp water. Stir, cover, and cook for 3-4 minutes, or until the broccoli is just tender.
- Stir in the tomato paste, crushed tomatoes, sun-dried tomatoes, coconut milk, and cooked pasta.
- Mix well and cook for 2-3 minutes until heated through and the sauce is creamy.
- Top with freshly ground black pepper and serve immediately.
Nutrition
Serving: 1serveCalories: 487kcalCarbohydrates: 66gProtein: 13gFat: 19g
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