Creamy Tomato Pasta with Broccoli 🍃🌿
1/2 lb. pasta
1/2 yellow onion
2 tbsp olive oil
1 tsp kosher salt
1 pint grape tomatoes, halved
3 large garlic cloves
1 medium head broccoli (cut into small florets)
2 tbsp water
1/4 cup tomato paste
1/4 cup (canned) crushed tomatoes
1/4 cup (marinated type) sun-dried tomatoes, sliced and drained
1/2 tsp garlic powder
1/2 tsp dried parsley
7.5 oz. full-fat coconut milk
Black pepper, for serving
Cook the pasta according to the package directions, in salted water until just al dente. Drain.
Meanwhile, preheat a large pan on medium heat. Finely chop the onion and add it to the pan with the olive oil and kosher salt. Cook for 5 to 7 min until softened, during which time, halve the tomatoes, mince the garlic, and cut the broccoli.
Add these to the pan with the 2 tbsp water, stir, cover and cook for 3 to 4 min or until broccoli is just about fork tender. Add in the remaining ingredients, and cooked pasta. Stir, cook together for a couple min until broccoli is tender, then top with black pepper.
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