Sick of classic tomato sauce? Try this tomato-coconut rotini recipe that will become a new staple in your kitchen.
Ingredients:
1 (410g) box of Rotini pasta
1 Tbsp vegetable or olive oil
1 white onion (peeled, chopped small)
2 stalks celery (chopped small)
2 carrots (peeled, chopped small)
2–4 cloves garlic, depending on your preference (minced)
1–2 tsp red pepper flakes, optional, depending on your spice preference
1 Tbsp cumin
2 tsp oregano
1 tsp basil
1 tsp paprika
Salt and pepper to taste
1 can tomato paste
1 can (400ml) coconut milk
2 cups vegetable broth
2–4 tablespoons cornstarch, for slurry to thicken, amount depends on preference for sauce thickness
2 cups spinach (roughly chopped)
Directions:
Bring a large pot of salted water to a boil. Add the rotini and cook the rotini until they are al dente.
Heat medium to large size pot with oil
Saute onion, garlic, and red pepper flakes (if using) until fragrant, a few minutes
Add celery, carrots, and all other spices, stir to mix and cook for a few minutes until the vegetables start to get tender
Add tomato paste, stir well and cook for a couple minutes
Add coconut milk and broth, stir well to combine
Bring the mixture to a boil and let simmer for a couple minutes
Make cornstarch slurry (cornstarch with water) and stir into sauce mixture to thicken
Let boil for several minutes, add more slurry if you want it thicker
Add spinach, stir well, let simmer only for a minute before serving
Serve over the cooked rotini
Notes:
I used olive oil because I was using an enameled cast iron pot, and I always use olive oil in cast iron. But vegetable or sunflower oil would work just as well if you aren't using cast iron.
Spice measurements are approximate, as I typically don't measure spices as I cook, so feel free to adjust as you see fit.
You can add a protein of your choice as well, if desired. If you choose to do this, cook the meat with salt and pepper in the pot before making the sauce. Remove from the pot and follow sauce instructions, then add the meat back in after you've thickened the sauce. Tofu would probably work well in this sauce as well, but I haven't tried it.
Serves: 4
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