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I came up with this recipe when I needed to use up part of a can of coconut milk and it has since become a staple. It is a not too heavy vegan cream sauce that I think tastes great over any pasta. I like it best over elbow macaroni and garnished with cherry tomatoes and vegan mozzarella.
1 1/2 cups crushed tomatoes
1 cup coconut milk (I used lite)
2 Tablespoons SB Organic Buttery Spread
2-3 cloves garlic minced
1/4 medium diced onion
1 teaspoons white wine vinegar
1 teaspoons garlic chili sauce
salt and pepper to taste
Melt SB butter in a medium sauce pan over medium heat.
Add in the diced onion and minced garlic and sauté until the onions are translucent.
Add the white wine vinegar and then the crushed tomatoes. Cook for 2 or 3 minutes.
Pour in the coconut milk stirring frequently.
Once combined stir in the garlic chili sauce, salt, and pepper.
Simmer for 5 minutes and serve over pasta.
approximately 1 1/2 cups of sauce enough for 4-6 people
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Number of Servings: 4
Calories 113 kcal
Fat 8 g
Saturated Fat 3 g
Trans Fatty Acid 0 g
Poly Fat 2 g
Mono Fat 1 g
Cholesterol 0 mg
Sodium 268 mg
Carbohydrates 10 g
Dietary Fiber 2 g
Total Sugars 4 g
Protein 2 g