Creamy Tomato Pasta (v, df, rsf)

Garden full of tomatoes? Whip up this delicious pasta dish for an easy weeknight meal.

Ingredients:

Sauce:

• 1 medium onion – diced
• 2 tbsp olive oil 
• 2 cloves garlic
• Approx 400g fresh tomatoes – chopped
• ½ tsp smoked paprika
• ¼ cup water
• Fresh herbs – I used rosemary, thyme & basil
• Salt & pepper – to taste
• 3-4 heaped tbsp Raglan Food Co coconut yoghurt – Natural Greek-Style

Serve with:

• Gnocchi, or your favourite pasta of choice (spiralised zucchini works great too)
• Toasted pumpkin seeds
• Fresh basil

Method:

1. Place the olive oil and onions into a heavy based pan. Fry on medium heat until soft.
2. Next, add in the garlic, rosemary, smoked paprika and thyme. Turn heat down for 2-3 mins, stirring often. 
3. Add the tomatoes and water, mix well then reduce to a low simmer. Add a bit more water if the mixture is looking dry. 
4. Season with salt & pepper to taste, along with fresh basil and cook for a further 10-15 mins.
5. Cook gnocchi (or pasta of choice) as per instructions.
6. Remove the sauce from the heat and stir in the coconut yoghurt.
7. Serve the sauce atop hot pasta. Garnishing with fresh basil leaves and toasted pumpkin seeds.
8. Enjoy!