Description
This creamy tomato sauce is like a cozy little hug for your pasta. Roasted garlic and coconut milk take a humble jar of marinara to dreamy, velvety new heights, with fresh basil bringing that perfect pop of flavor. Whether it’s spaghetti, ravioli, or just a warm loaf of bread for dipping, this sauce has your back.
Ingredients
for the garlic
- 1 head of garlic*
- 2 tablespoons olive oil, divided
for the sauce
- 1 cup shallots, thinly sliced
- 1 cup halved cherry tomatoes
- 24-ounce jar marinara sauce
- 1/2 cup full-fat coconut milk
- 1/4 cup fresh basil, cut chiffonade
- 1/4 cup nutritional yeast
* feel free to roast two heads of garlic if you want extra for other applications
Instructions
to roast the garlic
- Preheat your oven to 400°F. Remove the loose, papery skin around the head of garlic but leave the heads intact. Slice off the very top to expose the cloves.
- Drizzle 1 tablespoon of olive oil over the head of garlic, wrap in foil, and place in a baking dish. Roast for 30-40 minutes, until the tops are golden and the clove is soft and caramelized.
- Let cool completely, then squeeze the roasted cloves out of their skins and set aside.
to make the sauce
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the shallots and sauté until soft and golden. Stir in the cherry tomatoes and cook until softened.
- Add the marinara sauce and warm through. Lightly mash the roasted garlic and stir it into the sauce.
- Add half of the coconut milk, stir gently, and let it warm through (don’t boil). Taste and add the rest if you’d like it creamier. Remove from heat and stir in the basil and nutritional yeast.
- Serve with your favorite pasta and enjoy!
Notes
- Storage: Leftovers? Lucky you! Store any extra sauce in an airtight container in the fridge for up to 5 days. It just gets better as the flavors hang out and mingle.
- Reheat: Gently warm the sauce in a saucepan over low heat, stirring occasionally. If it thickens up in the fridge, just add a splash of water or broth to bring it back to its velvety self.
- Freeze: This sauce is a freezer’s best friend! Portion it into small containers or freezer bags, and it’ll keep for up to 3 months. When you’re ready, thaw it in the fridge overnight and reheat as usual.
- Cooking Tips: Want to take it up a notch? Save some pasta water before draining—it’s liquid gold for loosening up the sauce and helping it cling to every noodle. And don’t skip the fresh basil at the end—it’s the final flourish that makes this sauce pop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmered, Roasted
- Cuisine: American, Italian