Coconut Milk & Sun-Dried Tomato Sauce

This sauce is creamy, slightly tangy, and works really well with pasta, chicken, shrimp, gnocchi, or even over roasted vegetables.

What You Need:

• 1 tablespoon olive oil
• 3–4 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped plus 2-3 tablespoons of the oil from jar
• 1 can (13.5 oz) full-fat coconut milk
• 1 teaspoon Italian seasoning or oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional for heat)
• 1 tablespoon tomato paste (optional for a richer flavor)
• 2 cups fresh spinach (optional)
• Fresh basil for serving

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and cook for about 30 seconds until fragrant.
3. Stir in the sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
4. Add tomato paste if using and cook for another minute.
5. Pour in the coconut milk and stir well.
6. Add Italian seasoning, salt, pepper, and red pepper flakes.
7. Simmer gently for 5–8 minutes until slightly thickened.
8. Stir in spinach and cook until wilted.
9. Taste and adjust seasoning as needed.

Delicious Add-Ins

• Chicken: Add cooked sliced chicken breast.
• Shrimp: Add shrimp during the last 4–5 minutes of cooking.
• Chickpeas: Stir in a can of drained chickpeas for a vegetarian meal.
• Mushrooms: Sauté with the garlic for extra depth.

Serving Ideas

• Toss with fettuccine or penne.
• Spoon over grilled chicken or salmon.
• Serve with gnocchi.
• Use as a sauce for baked vegetables or stuffed peppers.

Enjoy!