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5 from 10 votes

Pink Sauce Pasta with Coconut Milk

Gluten-free pink sauce pasta recipe made with coconut milk. This recipe can be made vegan by using vegan mozaralla cheese.
Prep Time10 mins
Active Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: gluten free pasta, pink pasta, pink sauce pasta
Yield: 5 Servings
Calories: 445kcal

Ingredients

  • 400 grams of Gluten-Free Penne Pasta or Spaghetti cooked as per package instructions
  • 4 tablespoon of Olive Oil
  • 2 Diced Medium Red Onion
  • 3 Diced Garlic Cloves
  • 1 Green Capsicum Diced
  • 1 Yellow Capsicum Diced
  • 1 Red Capsicum Diced
  • 1 tablespoon of Dried Basil
  • 4 Sprigs of Fresh basil
  • 1 Can of Chopped Tomato 400 grams
  • 2 tablespoon of Tomato Paste
  • 225 ml of Coconut Milk
  • 40 grams of Mozzarella Cheese optional and can be substituted with vegan cheese
  • 1 teaspoon of Salt
  • ½ teaspoon of Black Pepper

Instructions

  • Prepare the ingredients by first cooking the pasta as per the instructions on the package.
  • Next, dice the onion, garlic clove, and capsicums.
  • Then, wash four sprigs of fresh basil, remove the leaves and chop the leaves.
  • In a medium saucepan, at medium-low heat, add the olive oil. After 4 seconds, add the onion, garlic and sauté for 4-5 minutes until translucent in color.
  • Afterward, add the capsicums and sauté for 4-5 minutes until they become soft.
  • Immediately, add the dried basil, fresh basil, chopped tomato, tomato paste, coconut milk, mozzarella cheese, salt, and pepper. Then, whisk the sauce together until the ingredients are combined. Meanwhile, add the cooked pasta and gently stir.
  • Serve the pink pasta warm with mozzarella cheese on the side for garnish.

Notes

  • The pink sauce pasta can be stored in the fridge for up to four days in an airtight container.
  • The pink pasta can be reheated in the microwave or in a saucepan at medium-low heat. You can add a little bit of coconut milk or water to reheat it if it is too thick.

Nutrition

Serving: 1Serving | Calories: 445kcal | Carbohydrates: 72g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 689mg | Potassium: 427mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1077IU | Vitamin C: 106mg | Calcium: 64mg | Iron: 2mg