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Tomato & Coconut Fettuccine Pasta


To celebrate finally having a working pantry in the new house (more on that to come this week) and being able to use my kitchen fully, I celebrated it with a luscious plating of pasta. Pasta that tasted more sinful than it was. Unsweetened coconut milk gives a creamy sauce base, without the fat and calories of heavy cream. I have missed cooking the past two weeks!

Have you tried Coconut Milk yet? It has become my go-to milk since we dealt with Alistaire’s allergies, and for me I prefer it for cooking and baking over any of the milk alternatives. If you haven’t tried it, check out Silk Coconut Milk and you can sign up for a coupon.

A bonus is the sauce is gluten-free, so if you use your favorite GF pasta, you can indulge away. An amazingly fast dinner, with a few tricks that will have you wishing there is leftovers….and if not, well you can always make it again!

Tomato & Coconut Fettuccine Pasta


  • 16 ounces fettuccine
  • ​2 Tbsp sunflower or grapeseed oil
  • 1 medium sweet onion, finely chopped
  • 2 large cloves garlic (about 2 tsp), finely diced
  • 1½ cups unsweetened coconut milk
  • 2 14.5 ounce cans petite diced tomatoes
  • 2 Tbsp basil paste
  • ½ cup Parmesan cheese, grated
  • Ground black pepper & fine sea salt


Drain the tomatoes in a fine mesh strainer, transfer to a bowl.

Bring a large pot of salted water to boil, add in fettuccine, cook for time on package, drain.

Meanwhile, heat a large skillet over medium. Add oil and onion, saute onion until tender, about 5 minutes. Add in garlic, saute for a minute more. Stir in coconut milk and let come to a simmer. Drain off any tomato water in the bowl and discard, add tomatoes to coconut milk, with basil and a generous grinding of black pepper. Let sauce come back to a simmer, simmer gently until pasta is done.

Add drained pasta to skillet, toss gently to coat. Sprinkle on half of Parmesan cheese, toss to coat, repeat with other half. Turn off stove, let pasta sit for a few minutes, sauce will thicken upon standing.

Serve with additional Parmesan cheese.

Serves 4 to 6, depending on appetite. Prep and cooking time: 30 minutes total.


Basil paste is sold in many grocery stores, in the refrigerated produce section. If you live in an area like we do, fresh Basil is cost-prohibitive nearly year round. When a single bunch of it costs nearly $4, using the paste is an excellent choice. It has a wonderful aroma/taste.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.