Creamy Tomato Pasta with Broccoli
This Creamy Tomato Pasta with Broccoli is super satisfying and flavorful, that's also simple to prepare. It's flavored with sun-dried tomatoes and a creamy sauce that is sure to become a favorite.
Servings: 4 people
Ingredients
- 1/2 yellow onion
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 pint grape tomatoes
- 3 large garlic cloves
- 1 medium head broccoli florets cut small, large stem pieces removed
- 2 tbsp water
- 1/4 cup tomato paste
- 1/4 cup crushed tomatoes
- 1/4 cup sun-dried tomatoes drained
- 1/2 tsp garlic powder
- 7.5 oz. full-fat coconut milk* see Note
- Black pepper for serving
Instructions
- Cook the pasta according to the package directions, in salted water until al dente. Drain.
- Meanwhile, preheat a large pan on medium heat. Finely chop the onion and add it to the pan with the olive oil and kosher salt. Cook for 5 to 7 min until softened, during which time, halve the tomatoes, mince the garlic and cut the broccoli.
- Add these to the pan with the 2 tbsp water, stir, cover and cook for 3 to 4 min or until broccoli is just for tender. Add in the remaining ingredients, and cooked pasta. Stir, cook together for a couple min, then top with black pepper.
Notes
*If the can of full-fat coconut milk looks separated (the thin separated from the thick creamy part), then pour the whole can out into a mixing bowl and whisk it all together, then use half of it for this recipe. You can use the rest in one of my other recipes. To find them, search "coconut milk" in the search bar here on my website.