Red Lentil pasta with coconut milk sauce 12 oz Al Dente Plant Based Pasta 1 can Tomato sauce 1 cup Coconut milk ½ cup Peas (frozen) 2 cloves Garlic (minced)1 tbsp olive oil Boil well salted water for pasta. Rinse and drain pasta once cooked. Heat 1 TBSP olive oil in a skillet over medium high heat. Add the peas and cook until heated through, then add garlic, cooking until fragrant. Add tomato sauce and coconut milk to the skillet at medium heat, stirring until sauce thickens. In large bowl, mix the cooked pasta with the sauce and serve. Print Recipe Red lentil pasta with coconut milk sauce Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Share this Recipe