Creamosa Rossa Pasta
Oh my YUM, this is one of my favorite things ever. It's so simple and so good, the classic Italian way would be to add heavy cream, but I substitute with coconut cream and it tastes way better, especially with the sweet cherry tomatoes and basil. You'll see!
What you'll need * choose all organic * =
- Any kind of healthy pasta, red lentil, brown rice, quinoa, chickpea, zoodles ( zucchini noodles ) or any vegetable noodelized.
- Cherry tomatoes ( 1 whole container for 1 lbs pasta- I sometimes use even more depending on the size of the carton that they come in )
- Coconut cream
- Good quality olive oil
- Good quality sea salt
First sauté chopped fresh garlic in olive oil and salt.
Slice the cherry tomatoes in half, long ways.
When the garlic is golden brown add the sliced tomatoes.
Cook for about 10 minutes on med low heat or until the tomatoes look soft. I always know when they are ready by the color. They turn an orangey color and that's my cue!
Now add in HALF of only the cream part of the coconut cream ( scoop the top part out, leave the water in the can ). You can use more if you like it extra creamy.
Put on medium heat until it starts to bubble up, once it does reduce heat to a simmer and cover.
Cook for about 15 - 20 minutes while tasting to see if it needs more salt. I usually at this point add some crushed red pepper and more salt. I start off really easy on the salt and taste and add gradually.
Cook your pasta of choice and when the sauce is ready add some FRESH chopped basil ( the coconut flavor should be completely cooked out and you should not be able to taste it )
Add the sauce to the pasta, top with some more basil and/or crushed black pepper, red pepper flakes or cashew parm ( recipie in cook book )