Creamy Coconut Tomato Pasta with Roasted Veggies

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.

Ingredients

• 300 g pasta (any shape)
• 1 tbsp butter (or oil)
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 1 medium carrot, sliced into thin rounds
• 1 small potato or sweet potato, peeled and cut into 1/2-inch cubes (optional)
• 1 cup pasta sauce (store-bought)
• 1/2–3/4 cup coconut milk
• 1 medium tomato, chopped
• 1/2 cup grated cheese (plus extra for topping)
• 1 tsp dried oregano
• 1/2 tsp chilli flakes (adjust to taste)
• Salt and freshly ground black pepper to taste
• Optional: roasted corn or sweet corn, to stir in or sprinkle
• Butter or olive oil for roasting

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.

Flavor profile

• Creamy and slightly sweet from coconut milk and roasted veggies, bright tomato tang, warm oregano, and a touch of heat from chilli flakes.

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