Creamy coconut and tomato pasta
A silky, blush pink tomato sauce made with coconut milk, tossed through penne with spinach. Ready in 25 minutes.
- Time25 min
- LevelEasy
- Costabout £0.90 a head
Ingredients
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Method
- 1
Cook the penne in well salted boiling water following the packet instructions. Save a mug of the cooking water, then drain.
10 min - 2
While the pasta cooks, heat the oil in a large pan. Fry the onion for 6 minutes until soft.
6 min - 3
Add the garlic, tomato purée, oregano and paprika. Stir for 1 minute until the purée darkens a little.
1 min - 4
Pour in the tomatoes and coconut milk. Simmer for 10 minutes until the sauce thickens and turns a soft pink.
10 min - 5
Stir in the spinach until it wilts. Tip in the pasta and toss, adding a splash of the pasta water if it feels tight.
- 6
Season with salt, scatter over the basil and serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.