Ingredients
Sauce
- Onion (1 Medium)
- Garlic (6 cloves)
- Crushed Tomatoes (400g)
- Cocobella Natural Coconut Yoghurt (200g)
- Tomato Paste (2Tbsp)
- Basil, chopped (2Tbsp)
- Salt (1/2tsp)
- Pepper (1/4tsp)
Method
- Place a large pot of water with a pinch of salt, over a high heat and bring to a boil.
- Once boiling add the @Vettapasta Protein Penne (375g) pasta and cook for 18-20mins or until al dente.
- While the pasta is cooking, dice up the onion and garlic. Add some olive oil to a pan over medium heat. Add the diced onion sauté until it starts to soften. Add the garlic and sauté for an additional 3- 5mins.
- Remove from heat and set aside.
- Add the tomatoes, sautéed onion and garlic, coconut yoghurt, tomato paste, basil, salt and pepper to a blender, and blend until smooth.
- Once the pasta has finished cooking, remove it from the heat, drain and add the pasta back to the pot.
- Pour over the sauce and stir through evenly. Place the pot over a low heat until the sauce is warm, then serve and enjoy.
