How to Make Creamy Coconut Pasta with Sun-Dried Tomatoes Olives & Red Onion
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This vegetarian recipe for creamy coconut pasta with sun-dried tomatoes kalamata olives & red onion is amazing! It’s light, healthy & perfect for summer. You won’t believe how yummy and guess what? It’s actually just as delicious served chilled as a pasta salad! You could bring this to a potluck if you wanted! I love to use coconut milk in my recipes but you can definitely substitute 2% milk or whole milk if you don’t have coconut milk.
Ingredients (serves 2)
1/2 red onion
1/4 tsp salt + an additional 1/2 tsp for the sauce
1/8 tsp cayenne pepper
1 tsp garlic powder
1/8 cup sun-dried tomatoes (chopped into chunks)
1/4 cup kalamata olives (chopped in half or thirds)
3 cups wide egg noodle pasta
1 cup coconut milk
1 tbsp flour
Instructions
- Boil water until bubbling add egg noodles, cook until tender
- Strain egg noodles and place them back into the pot, set aside
- Peel onion and cut into 1/2 inch chunks
- Simmer red onion, 1/4 tsp salt and 1 cup of water on low in a crepe pan or skillet (lid on) until tender, turn up the heat and cook on medium high with the lid off until water has boiled off, set aside
- In a small mixing bowl combine flour and coconut milk together until fully mixed
- Pour the coconut milk, onion & all remaining ingredients into the pot of pasta and stir
- Heat up the sauce and stir until the the pasta and sauce are hot and ready to serve
- Optional garnish: garlic bread, fresh parsley & vegan parmesan
Tips: This creamy coconut pasta with sun-dried tomatoes kalamata olives & red onion dish is a little spicy and has a very strong coconut flavor – if you’re not a coconut fan it’s probably not the dish for you. If you’re a vegan who loves coconut milk you will be in heaven!
