Description
This creamy tomato pasta with broccoli combines fresh grape tomatoes, sun-dried tomatoes, and a rich coconut milk sauce to create a deliciously satisfying and dairy-free meal. Tender broccoli florets add a nutritious crunch, while garlic and onion build deep flavor. Perfect for a quick weeknight dinner that feels indulgent yet healthy.
Ingredients
Scale
Vegetables
- 1/2 yellow onion, finely chopped
- 1 pint grape tomatoes, halved
- 3 large garlic cloves, minced
- 1 medium head broccoli, florets cut small, large stem removed
Pantry & Canned Items
- 2 tbsp olive oil
- 1 tsp kosher salt
- 2 tbsp water
- 1/4 cup tomato paste
- 1/4 cup crushed tomatoes
- 1/4 cup sun-dried tomatoes, drained and chopped
- 1/2 tsp garlic powder
- 7.5 oz full-fat coconut milk
- Black pepper, for serving
- 8 oz pasta (your choice)
Instructions
- Cook Pasta: Boil pasta according to package instructions in salted water until al dente. Drain and set aside to avoid overcooking.
- Sauté Onion: Heat olive oil in a large pan over medium heat, add finely chopped onion and kosher salt. Cook for 5-7 minutes until the onion becomes soft and translucent, building the flavor base for the sauce.
- Add Tomatoes, Garlic & Broccoli: Stir in halved grape tomatoes, minced garlic, and broccoli florets along with 2 tablespoons of water. Cover and cook for 3-4 minutes until the broccoli is tender but still vibrant green.
- Create Sauce: Mix in tomato paste, crushed tomatoes, sun-dried tomatoes, and garlic powder. Pour in the full-fat coconut milk, then simmer gently until the sauce thickens and flavors meld together.
- Toss Pasta with Sauce: Add the cooked pasta to the pan, tossing to coat it evenly in the creamy tomato and broccoli sauce. Cook together for an additional 1-2 minutes to combine flavors and heat through.
- Serve: Season with freshly ground black pepper and serve the creamy tomato pasta warm for a comforting, flavorful meal.
Notes
- You can use any pasta shape you prefer, such as penne, fusilli, or spaghetti.
- For added protein, consider stirring in cooked chickpeas or grilled chicken.
- Adjust the amount of garlic and sun-dried tomatoes to your taste for more or less intensity.
- This recipe is naturally dairy-free and can easily be made vegan by ensuring your pasta contains no eggs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
