Ingredients
- 2 cups elbow macaroni
- 1 tablespoon olive oil optional
- 2 teaspoons minced garlic
- 1 14.5 oz can petite diced tomatoes
- 2 tablespoons tomato paste
- ½ cup unsweetened canned coconut milk
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- Salt & black pepper to taste
- Optional: red pepper flakes or smoked paprika
- Optional garnish: fresh parsley vegan parmesan, or nutritional yeast
Instructions
Cook the Pasta
- Bring a pot of salted water to a boil. Add elbow macaroni and cook until al dente. Drain and set aside.
Sauté the Garlic
- In a large skillet, heat olive oil (if using) over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Build the Sauce
- Stir in tomato paste and cook for 1 minute. Add the diced tomatoes (with juices), coconut milk, Italian seasoning, onion powder, salt, and pepper. Simmer for 5–6 minutes to let flavors combine.
Combine & Finish
- Add the cooked pasta to the skillet. Stir until everything is well coated. Simmer for 2–3 more minutes.
Serve It Up
- Adjust seasoning to taste. Garnish with parsley, nutritional yeast, or vegan parm if desired. Serve warm and enjoy!
Notes
Notes & Variations:
• Add chopped spinach, peas, or zucchini for extra veggies
• Mix in lentils or white beans for added protein
• Swap coconut milk for oat milk or a scoop of vegan cream cheese if preferred
• Spice it up with red pepper flakes or smoked paprika
Storage:
• Store leftovers in an airtight container in the fridge for up to 4 days
• Freeze for up to 2 months
• Reheat with a splash of plant milk or water to loosen the sauce
Nutrition
Calories: 325kcalCarbohydrates: 45gProtein: 8gFat: 12gFiber: 4gSugar: 4g
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