Pink Pasta Sauce
This Recipe For Pink Pasta Sauce with Cherry Tomatoes Comes Together In Under 20 Minutes For A Delicious Italian Meal That You’ll Love! This Recipe naturally Vegan And can be made Gluten-Free.
There are just some nights when all you want is a cozy bowl of warm pasta. And I don’t know about you but when I’m in the kitchen I like to create recipes that are so satisfying, also rooted in health and take under 20-30 minutes to make.
So here you have it - my beloved weeknight Pink Pasta Sauce Recipe!
I feel like everyone has a go to weeknight pasta sauce recipe - either pesto, alfredo or pure tomato, but for me, I really love a pink sauce.
It’s a simple one, loaded with extra veggies, and blended into a luscious creamy affair. And best of all, it comes together in 20 minutes, so no ones getting hangry tonight!
And for this one, I made it plant-based with a secret ingredient that creates a silky smooth and decadent sauce. I wasn’t sure it could be done, but it can and it’s freaking delicious! And that secret ingredient is simply coconut milk! I promise you that your can’t taste the aroma of coconut one bit. It just creates the most decadent sauce that is as healthy as it is delicious.
And the star of the pasta sauce is Sunset’s Wild Wonders Tomatoes! Because Wild Wonders is a variety pack of all different types of tomatoes, the flavor of the sauce takes on a savory, yet slightly sweet taste that is absolutely incredible. Sautéing down the ripe, fresh tomatoes also makes for a lighter cream sauce recipe. And the way that this creamy sauce clings and twirls around the pasta noodles is unforgettable…
Enjoy!
xx Marie
A Big Thank You To SUNSET ® For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Wonderful Your Veggies Are All Year Long!
Pink Pasta Sauce:
Serves 2
For the Pasta:
8 oz pasta (I love Riccia or Mafaldine style pasta noodle)
2 tbsp olive oil
1/2 red onion, roughly chopped
1/2 SUNSET ® Aloha Pepper, thinly sliced
4 garlic cloves, minced
2 cups SUNSET ® Wild Wonder Tomatoes, cut in half
2 tbsp tomato paste
Handful fresh basil
Pinch of chili flakes
1/2 - 3/4 cup coconut milk
1/2 cup pasta water, saved
Sea salt
Top with:
Fresh basil
Parmesan cheese, or vegan parmesan cheese
Extra tomatoes slices
Cook the pasta to al dente as the instructions suggest. Then drain, and reserve some of the pasta water for later.
As your pasta cooks, prepare the sauce by heating a large skillet over medium heat and add in the olive oil, onion, peppers and garlic. Cook for about 5 minutes until the onion softens.
Now add in the tomatoes, the tomato paste, basil, chili flakes and sea salt. Simmer until the tomatoes break down and release their juices - use the back end of a fork to press the juice out of the tomatoes. Add in the coconut milk and cook for another few minutes.
Add all the ingredients into a blender and blend until creamy. Pour back in the skillet.
Now add into the skillet the cooked pasta, the reserved pasta water, and top with the cheese. Toss to combine and then serve. Enjoy!
