Description
This coconut milk pasta is easy to make but packed with flavor. Perfect for busy weeknights, it turns simple pantry staples into a deliciously creamy sauce.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small shallot, diced
- 4oz (about 1/2 cup) sun-dried tomatoes packed in oil
- 4 cloves garlic, minced
- 1 (15oz) can full fat coconut milk
- 1 teaspoon lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- In a skillet, heat olive oil over medium heat. Add diced shallots, minced garlic, and chopped sun-dried tomatoes. Sauté for 3-4 minutes until fragrant.
- Add the coconut milk and salt and stir well. Reduce heat to low and let the mixture simmer for 5 minutes to meld the flavors.
- Transfer the sauce to a blender, add the lemon juice and blend until smooth.
- Season with crushed red pepper flakes.
Notes
This makes about 1 1/2 cups of sauce. Pair this with 8oz of pasta.