Creamy Broccoli Tomato Pasta
A creamy, cozy tomato pasta with tender broccoli, sun-dried tomatoes, and a silky coconut-tomato sauce. Quick, satisfying, and meal-plan perfect.
Servings:
Ingredients
- 10 oz spaghetti gluten-free if needed
- 2 tablespoon(s) olive oil
- ½ yellow onion finely chopped
- 3 clove(s) garlic minced
- 2 cup(s) broccoli florets chopped small
- 2 cup(s) cherry tomatoes halved
- ¼ cup(s) tomato paste
- ½ cup(s) canned crushed tomatoes or canned diced tomatoes
- ⅓ cup(s) sun-dried tomatoes chopped
- ¾ cup(s) full-fat canned coconut milk
- ½ teaspoon(s) salt plus more to taste
- Black pepper to taste
- ½ teaspoon(s) dried oregano (optional)
- Fresh basil for serving (optional)
Instructions
- Cook pasta: Cook spaghetti according to package directions. Reserve ½ cup pasta water, then drain.
- Sauté onion: Heat olive oil in a large skillet over medium heat. Add onion and salt. Cook 5–7 minutes until soft.
- Cook veggies: Add cherry tomatoes, garlic, broccoli, and 2 tablespoons water. Cover and cook 3–4 minutes until broccoli is tender.
- Make sauce: Stir in tomato paste, crushed tomatoes, sun-dried tomatoes, and coconut milk. Cook 2–3 minutes until creamy.
- Toss pasta: Add cooked pasta and toss well. Add a splash of pasta water if needed to loosen.
- Serve: Season with black pepper and serve hot.
Notes
Storage: Refrigerate up to 4 days.
Gluten-Free: Use GF pasta.
Oil-Free: Sauté onion with broth instead of oil.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 493kcal | Carbohydrates: 73g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 504mg | Potassium: 1159mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1047IU | Vitamin C: 70mg | Calcium: 90mg | Iron: 5mg
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