Coconut Rose Pasta Sauce
Recipe by Bianca Osbourne
Enjoy this creamy coconut rose sauce with your favourite pasta, like quinoa, corn, chickpea, or brown rice!
Heat the oil in a saute pan on medium high heat, add the onions and garlic and cook, stirring, for 5 minutes, or until the onions and garlic become fragrant.
Add the cherry tomatoes and cook for 2 minutes.
Stir in the crushed tomatoes, bouillon and 1 tbsp of thyme; cook for 5 minutes stirring.
Stir in the coconut milk and bring to a simmer; add the chili flakes and adjust seasoning with salt.
Serve with cooked pasta of your choice and garnished with thyme.
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