creamy coconut Fusilli pasta
Ingredients
- 2 cups of Fusilli pasta
- 1 cup of coconut cream
- 2-3 tablespoons of extra virgin olive oil
- 1 medium onion finely chopped
- 1/4 cup tomato paste
- salt & pepper to taste
- 1 tsp peperoncino powder/paprika
- pasta water from your boiling pasta
Instructions
- Bring a large pot of salted water to a boil and cook your pasta shy from al dente (follow the packaging instructions)
- In a saucepan, add your olive oil and follow with the chopped onions allow to cook until transparent.
- Add your tomato paste, your peperoncino powder (paprika) and your salt and pepper to taste
- Allow the tomato paste to cook until darkened in colour, slowly add scoops of your pasta water to loosen the paste and continue stirring
- add your coconut cream to your tomato paste and stir until the mixture is combined slowly add pasta water to loosen the sauce.
- add your pasta to your sauce and allow it to simmer, absorbing all the goodness.
- Top with freshly cracked pepper and you’re ready to eat!
