Coconut Milk Pasta Sauce with Tomatoes and Peppers
This Coconut Milk Pasta sauce with tomatoes, peppers, garlic, and oregano is so easy. It's a great family dinner. The recipe starts with the aromatics, garlic and onion, along with tomato and green pepper. Then flavorful broth, oregano, and coconut milk are added for more flavor and a creamy texture. Then it's mixed with the pasta for a yummy and saucy dish!
Servings 4 servings
Ingredients
- 1 teaspoon Olive Oil
- ¼ cup Onion, diced
- 1 teaspoon Garlic, minced
- 1 Large tomato
- ½ cup Green Peppers diced or sliced
- ½ teaspoon Dried Oregano
- 1 cup Chicken broth or stock
- 1 cup Coconut Milk
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 16 ounces Pasta or Rice Noodles
Instructions
- Prep the veggies. Dice the onion, Chop the tomato and keep the juices, slice or dice the pepper. Mince the garlic.
- Cook your pasta to al dente (about 2-3 minutes less than the package says).
- Preheat a large oven skillet or pan over medium heat. Add the olive oil, onions tomatoes, and peppers, let them cook for about 5 minutes until the onions are translucent and softened.
- Add the garlic and stir to combine. Then add the chicken broth or stock. Bring to a simmer.
- Meanwhile, in a small bowl, mix the coconut milk with the cornstarch until the cornstarch dissolves. Then whisk the mixture into the sauce, along with the oregano, salt and pepper. Again, bring to a simmer while stirring as it thickens. Then turn off the heat. Taste for seasonings and add more the salt and/or pepper as desired.
- Add the pasta and toss to combine with the sauce. Serve and Enjoy!