Creamy Coconut Tomato Pasta with Roasted Veggies
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Ingredients
Instructions
- 1
Preheat oven to 425°F (220°C). Toss carrot, bell pepper, and potato/sweet potato (if using) with a little butter or oil, salt, and pepper. Roast on a baking sheet 20–25 minutes until tender and caramelized.
- 2
Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- 3
In a large skillet, melt 1 tbsp butter over medium heat. Add chopped onion and cook until soft and translucent, 5–7 minutes.
- 4
Add chopped tomato and cook 2–3 minutes, then stir in pasta sauce, coconut milk, oregano, chilli flakes, and a pinch of salt and pepper. Simmer gently 4–5 minutes to combine. If sauce is too thick, loosen with reserved pasta water.
- 5
Stir in grated cheese until melted and sauce is creamy. Fold in roasted vegetables and roasted or sweet corn. Taste and adjust seasoning.
- 6
Toss cooked pasta with the sauce. Serve hot with extra grated cheese and a sprinkle of chilli flakes or black pepper.
- 7
Creamy and slightly sweet from coconut milk and roasted veggies, bright tomato tang, warm oregano, and a touch of heat from chilli flakes.
A comforting, slightly exotic pasta that combines creamy coconut milk with tomato sauce, roasted veggies, and melty cheese — quick, flexible, and cozy.
Backstory: I riffed on classic tomato pasta by adding coconut milk for silkiness and a touch of sweetness from roasted carrots and bell pepper. It's simple but feels special.
