This pasta sauce recipe never fails, its meant to mimic the traditional ‘tomato mascarpone’ taste, which is a creamy, slightly cheesy tomato sauce.
Instead of cream I use coconut milk, surprisingly the coconut taste isn’t very present at all after its cooked, but it leaves all the richness and health benefits behind!
If you have all the ingredients this recipe shouldn’t take you longer than 20 minutes in total, and for most of this time you will just be waiting for the tomato sauce to cook out 🙂
240g tinned tomatoes (whole are best)
160g coconut milk (60% fat)
2 tbsp tomato puree (concentrated)
1 tsp dried oregano
1 tsp himalayan salt
big pinch brown sugar or 1 tsp panela
3 cloves garlic (roughly chopped)
1. Place all the ingredients in a pot, bring up to the boil on high heat and then cook for 20 minutes (ON LOW HEAT).
2. If you want the sauce to be smooth then you can blend it using a high speed or hand blender.
3. Serve with your favourite pasta, I choose semi wholewheat fusilli and I also added loads of veggies to make it a more nutritious meal!
Let me know how you get on in the comments section!