Creamy Cherry Tomato Pasta Sauce
This Creamy Cherry Tomato Pasta Sauce is made with garden fresh ingredients like cherry tomatoes, onions, rosemary, and thyme! All the ingredients simmer together with full fat coconut milk to give it a rich, creamy flavor. The sauce can be served with zucchini noodles, your favorite gluten-free pasta, or a mix of both! Great for anyone who is looking for an easy dish that tastes gourmet!
Equipment
- Large Saute Pan
Ingredients
- 2 Zucchini Spiralized into spaghetti.
- 2 + ½ Cups Cherry Tomatoes
- 1 Sweet Onion, Sliced into thin strips
- 13.5 Ounces Full Fat Coconut Milk You'll need the thick cream from the top.
- 1-2 Tablespoons Extra Virgin Olive Oil
- 1-2 Tablespoons Fresh Chopped Thyme
- 1-2 Tablespoons Fresh Chopped Rosemary
- 1 Teaspoon Salt
Instructions
Making the Sauce
- Start by drizzling olive oil to a large sauté pan on medium heat. Let the oil warm up for a minute, and then add the sliced onions. Cook the onions until they're golden brown.
- Next add the grape tomatoes, herbs, salt, and black pepper. Stir around, and place the cover on. Let simmer on medium/low for 10-15 minutes.
Zucchini Noodles
- While the sauce simmers, prepare the zucchini noodles! Personally, I like peeling the zucchini first, but you can leave the skin on. Place the noodles in a large dish towel. Press out any excess water and set aside. (You might need two towels!)
Putting it altogether
- The final step is to pour in the full fat coconut milk. Use a spoon to scoop out the thick part at the top. If you want the sauce a little thinner, you can add some of the liquid too! Stir, and cover again for 5 minutes.
- You can either cook the zucchini noodles in a separate frying pan with some olive oil and salt until they're tender, or pour them right into the sauce! They only take a few minutes to cook.
- Serve hot, and enjoy!
Notes
Helpful Tips
- This dish does not have to be served with zucchini noodles! You can serve it with regular gluten-free pasta or a mix of both! (Which is what I do.) After the sauce is ready, I stir in some zucchini noodles and let them cook for a few minutes. When I serve each plate I add some gluten-free penne!
- When adding in the coconut milk, it does not have to be measured! Scoop out the thick part at the top, and if you want the sauce to be a little thinner, just add some of the liquid from the bottom of the can.
- If you use gluten-free pasta, do not mix it into the sauce. Serve individually, and store leftovers separately.
- To add protein, you can serve with a side of chicken breast or steak!
- The zucchini noodles hold a lot of water - you have to squeeze out the excess water in a dish towel before cooking. I spiralize my zucchini right into the dish towel, fold it up, and press down until the towel is soaked.
- Make sure the pan has pre-heated for a few minutes before adding the onions! It will help them caramelize faster.
How to store leftovers
You can store sauce in an air tight glass container for up to five days in the refrigerator. After that I would transfer it into the freezer for longer storage! (Perfect for a rainy day.) Make sure your container is freezer safe! To reheat, just add it to the stovetop in a pan on medium/low heat. Stir until it's warm. I would not recommend storing gluten-free pasta with the sauce. (It tends to get soggy.)Nutrition
Serving: 1gCalories: 376kcalCarbohydrates: 22gProtein: 6gFat: 33gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 825mgPotassium: 1043mgFiber: 4gSugar: 12gVitamin A: 1000IUVitamin C: 62mgCalcium: 92mgIron: 6mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!