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.
