Creamy Broccoli Tomato Pasta
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
10 oz (280 g) spaghetti
1/2 yellow onion, finely chopped
10 oz (280 g) cherry tomatoes, halved
3 large cloves garlic, minced
9 oz (250 g) broccoli, florets cut into bite-size pieces
4 tbsp tomato paste
2 oz (60 g) canned chopped tomatoes
1.5 oz (40 g) sun-dried tomatoes, drained, chopped
7.5 fl oz (220 ml) canned full-fat coconut milk
Nutrition
(Per Serving)
Calories
487
Fats
19 g
Protein
13 g
Carbs
66 g
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- While pasta cooks, heat 2 tablespoons extra virgin olive oil in large pan over medium heat. Add chopped onion and 1/2 teaspoon salt. Cook until softened (about 5 to 7 minutes).
- Add halved cherry tomatoes, minced garlic, chopped broccoli, and 2 tablespoons water. Stir, cover, and cook for 3 to 4 minutes, or until broccoli is just tender.
- Stir in tomato paste, canned tomatoes, sun-dried tomatoes, coconut milk, and cooked pasta.
- Mix well and cook for 2 to 3 minutes until heated through and sauce is creamy.
- Top with freshly ground black pepper and serve immediately.