Pasta Sauce with Coconut Milk is super creamy and delicious! You are going to love how easy this recipe is to throw together, and you only need a few simple ingredients. It's the perfect dairy-free sauce to pair with your favorite pasta and meatballs!
56OuncesWhole Peeled TomatoesYou'll need 2 28 ounce cans.
13.5OuncesFull Fat Coconut Milk
1TeaspoonSalt
1TeaspoonGarlic Powder
1TablespoonCoconut Sugar
½TeaspoonRed Pepper Flakes
½TeaspoonBlack Pepper
⅓CupFresh Chopped Parsley
⅓CupFresh Basil
Instructions
Start by pureeing the tomatoes. You can add them to the large sauce pan and use an immersion blender, or puree in a blender first.
Next add into the sauce pan, coconut milk, salt, garlic powder, coconut sugar, red pepper flakes, black pepper, parsley, and basil. Stir well, cover the pot, and turn the heat to medium/high until the sauce begins boiling.
Once the sauce is boiling, turn it to medium/low. Leave it covered, and let simmer for about 45 minutes. If you're making meatballs, you can add them to the sauce when they're done cooking.
Serve over your favorite gluten-free pasta or vegetable noodles! Enjoy!
Notes
How to store leftovers
You can store the leftover sauce on its own, or with meatballs! Make sure it's in an airtight container. (I prefer glass containers.) The sauce will stay fresh for about 4-5 days in the refrigerator.You can also freeze leftovers for later! They will stay fresh for about 2-3 months.If you're using gluten-free spaghetti, I recommend not storing it with the sauce because it tends to get soggy. Store the pasta with a generous amount of olive oil in a separate container.** See full post for more information and step by step photos!