Creamy Tomato and Chilli Sauce

Pasta is staple in the Carter household but my husband and I are divided on which sauce is best. While I like creamy sauces most, my husband much prefers tomato sauces. When a compromise cannot be reached, I make my Creamy Tomato and Chilli Sauce as it’s the best of both worlds. It may seem strange combining coconut with pasta but believe me, it works!

As a rough guide, this recipe serves 2.

  • 500g passata
  • 250g wholewheat spaghetti
  • 200g baby chestnut mushrooms
  • 100g frozen peas
  • 50ml water
  • 2 cloves of garlic
  • 1 red pepper
  • 1 stick of celery
  • 1 brown onion
  • 1 red chilli
  • 2 tbsp. coconut milk yoghurt
  • 1 tbsp. coconut oil
  • 1 tbsp. smoked paprika
  • 1 tbsp. fresh or dried oregano
  • Sea salt and black pepper to taste

Begin by preparing the ingredients. Peel and finely chop the mushrooms, garlic, red pepper, celery, onion and chilli. Warm the coconut oil in a large saucepan, using a medium heat, then add the prepared vegetables. Cook for 5 minutes, to allow the vegetables to soften a little, then add the passata and the water. Stir to combine then cook for 5 minutes. Add the smoked paprika and oregano. Stir to combine then cook for 10 minutes. While the sauce is cooking you can make the spaghetti. Start by adding the spaghetti to a large saucepan filled with water. Warm the water, using a medium heat, then cover the saucepan with a lid. Cook for 10-12 minutes, stirring occassionally to stop the spaghetti from sticking together. Drain the spaghetti in a colander then add it to the sauce along with the frozen peas and the coconut milk yoghurt. Stir to combine then season to taste. Allow the frozen peas to thaw, this should only take a couple of minutes. Serve and enjoy.

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