Pink Sauce Pasta

Homemade Pink Sauce Pasta is made creamy with the perfect blend of marinara and coconut cream for a lighter twist. It's prepared in one pot with just a few simple ingredients

Course Lunch, Main Course

Cuisine American, Italian

Diet Kosher, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 761kcal

Author Alana Lieberman

Cost $10

Equipment

large pot

Ingredients

1 pound rigatoni, penne, or ziti pasta (16 ounces) whole wheat optional
2 tablespoons olive oil
1 ¼ cup chopped yellow onion (around ½ an onion)
1 ½ tablespoons minced garlic (around 3 garlic cloves)
½ cup high-quality marinara sauce I used Rao's brand
14.5 ounces no salt added crushed tomatoes
½ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon red pepper flakes
¼ teaspoon kosher salt plus extra for pasta water
¾ cup coconut cream SEE NOTES
½ cup frozen peas
½ cup freshly shredded parmesan cheese

Instructions

Bring water to boil in a large pot. Season with salt and add pasta. Boil pasta 2 minutes less than the package instructions. Drain in a colander and set aside.
Place the same pot back on the stove over medium heat. Add olive oil. Cook the onion and garlic about 5 minutes until the onion softens. Stir intermittently so the garlic does not burn.
Add the tomato sauces and seasonings. Stir to combine.
Simmer the sauce on low for about 10 minutes to slightly thicken.
Add coconut cream. Stir again to combine.
Mix in peas and parmesan cheese.
When the cheese is melted, fold in the pasta until each noodle is fully coated in the sauce.
Serve warm with an extra sprinkle of parmesan cheese over top.

Notes

To measure the coconut cream, pour cream and liquid out of the can into a medium-sized mixing bowl. Whisk together until smooth and creamy. Then, measure ¾ cup to add to the tomato sauce.
Make sure to slightly undercook the pasta so it doesn't get mushy when you add it back into the pasta sauce.

Nutrition