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Pasta with Rosé Coconut Cream Sauce

Pasta with Rosé Coconut Cream Sauce


  • 1 TBSP. Coconut Oil
  • 1 Red Pepper, Diced
  • 1 Cup Red Onion, Chopped
  • 1 Cup Zucchini, Chopped
  • 1 Cup Mushrooms, sliced
  • 1 TBSP. Garlic, Chopped
  • ½ Cup Water
  • 1 TBSP. Coarse Salt
  • 1 Cup Tomato Sauce
  • 1 Can Coconut Cream
  • 1 Package Kelp Noodles
  • 2 TBSP. Basil Pesto or ¼ Cup finely chopped basil leaves
  • Toasted Pine Nuts


Melt coconut butter in a large skillet. Sauté the chopped red pepper, red onion, zucchini, mushrooms, and garlic. Sauté a few minutes and add in water and coarse salt. Reduce by half.

Place tomato sauce in a blender and add the full can of coconut cream; puree. Add the coconut cream rosé sauce to the vegetable mixture. Stir well to combine and let simmer about 10 minutes. Add in basil or pesto and stir.

Bring a pot of water to a boil. Drain the kelp noodles and add to the water. Bring to a boil and let simmer about 5 minutes then drain. Divide the noodles among 2 plates and top with the coconut cream rosé sauce mixture.

Garnish with fresh basil, toasted pine nuts and parmesan cheese, if desired.

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