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creamy coconut Fusilli pasta

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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!