Creamy Tomato Pasta with Broccoli Recipe
Introduction
This Creamy Tomato Pasta with Broccoli is a satisfying and flavorful dish that’s simple to prepare. Infused with sun-dried tomatoes and a rich, creamy sauce, it’s sure to become a favorite for any weeknight meal. The addition of broccoli adds both texture and nourishment.
Ingredients
- 1/2 yellow onion
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 pint grape tomatoes
- 3 large garlic cloves
- 1 medium head broccoli florets, cut small, large stem pieces removed
- 2 tbsp water
- 1/4 cup tomato paste
- 1/4 cup crushed tomatoes
- 1/4 cup sun-dried tomatoes, drained
- 1/2 tsp garlic powder
- 7.5 oz full-fat coconut milk*
- Black pepper for serving
Instructions
- Step 1: Cook the pasta according to the package directions in salted water until al dente. Drain and set aside.
- Step 2: Meanwhile, heat a large pan over medium heat. Finely chop the onion and add it to the pan with olive oil and kosher salt. Cook for 5 to 7 minutes until softened.
- Step 3: While the onion cooks, halve the tomatoes, mince the garlic, and cut the broccoli into small florets.
- Step 4: Add the tomatoes, garlic, broccoli, and 2 tablespoons of water to the pan. Stir, cover, and cook for 3 to 4 minutes until the broccoli is just tender.
- Step 5: Stir in the tomato paste, crushed tomatoes, sun-dried tomatoes, garlic powder, and coconut milk. Mix well.
- Step 6: Add the cooked pasta to the pan and stir everything together. Cook for another 2 minutes to blend the flavors.
- Step 7: Serve topped with black pepper. Red chili flakes or vegan Parmesan cheese can be added if desired.
Tips & Variations
- You can substitute frozen broccoli for fresh; if pieces are large, cut them smaller once thawed in the pan.
- For a lighter sauce, use lite coconut milk or oat milk, starting with 1/2 cup to avoid thinning the sauce too much.
- Cashew cream or vegan sour cream can be added for extra creaminess if preferred.
- If using only tomato paste or crushed tomatoes, note that tomato paste provides a more concentrated tomato flavor.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or milk to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, feel free to use any pasta you like such as penne, fusilli, or spaghetti. Just adjust the cooking time according to the package instructions.
Does the coconut milk make the dish taste like coconut?
No, using full-fat coconut milk in this recipe adds creaminess without imparting a noticeable coconut flavor, especially when combined with the tomatoes and spices.
Print
Creamy Tomato Pasta with Broccoli Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Tomato Pasta with Broccoli is a flavorful and satisfying dish featuring a rich, creamy sauce made from sun-dried tomatoes, coconut milk, fresh tomatoes, and a medley of spices. Combined with al dente pasta and tender broccoli florets, this simple yet delicious meal comes together quickly, making it perfect for weeknight dinners or anytime you crave comforting pasta with a nutritious twist.
Ingredients
Vegetables
- 1/2 yellow onion, finely chopped
- 1 pint grape tomatoes, halved
- 3 large garlic cloves, minced
- 1 medium head broccoli florets, cut small, large stem pieces removed
- 2 tbsp water
Liquids & Sauces
- 2 tbsp olive oil
- 1/4 cup tomato paste
- 1/4 cup crushed tomatoes
- 1/4 cup sun-dried tomatoes, drained
- 7.5 oz full-fat coconut milk
Seasonings
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- Black pepper for serving
Other
- Pasta of your choice, amount as needed for 4 servings
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Drain and set aside.
- Sauté aromatics: While pasta cooks, preheat a large skillet over medium heat. Add olive oil, chopped onion, and kosher salt. Cook for 5 to 7 minutes until the onions become translucent and softened.
- Prepare vegetables: During onion cooking, halve the grape tomatoes, mince garlic, and cut broccoli florets into small pieces, removing large stems.
- Cook broccoli and tomatoes: Add the garlic, halved tomatoes, broccoli florets, and 2 tablespoons of water to the skillet. Stir to combine, then cover with a lid. Let cook for 3 to 4 minutes until the broccoli is just tender but still vibrant.
- Add tomato ingredients and seasonings: Stir in the tomato paste, crushed tomatoes, sun-dried tomatoes, and garlic powder. Mix well to combine all flavors and let the sauce simmer gently.
- Combine pasta with sauce: Add the cooked pasta to the skillet along with the full-fat coconut milk. Stir everything together well and cook for another 2 minutes, allowing the pasta to soak in the creamy tomato sauce evenly.
- Serve: Remove from heat and serve immediately. Season with freshly ground black pepper and, if desired, red chili flakes or vegan parmesan cheese toppings for extra flavor.
Notes
- If your full-fat coconut milk has separated, whisk the entire can until smooth and use half for this recipe; save the remainder for another meal.
- You can substitute frozen broccoli instead of fresh, but check the size of florets as frozen pieces vary; cut large pieces while cooking if needed.
- For a lighter sauce, use lite coconut milk or oat milk, starting with 1/2 cup to avoid thinning the sauce too much.
- Cashew cream (soaked or boiled cashews blended with vegetable broth) or vegan sour cream/cream cheese can also replace coconut milk for a creamy texture.
- You can use either tomato paste or crushed tomatoes alone, but the combination provides a richer tomato flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: broccoli, creamy pasta, pasta recipes, sun-dried tomatoes, coconut milk pasta, vegetarian pasta, weeknight dinner
