Coconut Milk Alfredo Sauce
Creamy coconut milk Alfredo sauce is a simple and quick recipe for a tasty weeknight dinner. Ready in under 20 minutes with few ingredients.
Servings 2 servings
Calories 279kcal
Ingredients
For the base sauce
- 1 cup coconut milk canned
- ¼ teaspoon dried basil
- ½ teaspoon salt
- 2 tablespoon cornstarch
For seasoning
- 1 tsp vegetable oil
- 1 tablespoon garlic minced
Instructions
For the base sauce
- In a mixing bowl, add coconut milk, basil, salt, and cornstarch.
- Whisk it combine them well and set this base sauce aside.
For the sauce
- Over medium heat in a pan add vegetable oil and minced garlic.
- Saute till garlic becomes golden brown.
- Add the base sauce.
- Cook till it reaches desired consistency.
- Add pasta and cook for a minute.
- Now this tasty pasta is ready to serve.
Notes
- Store the leftover pasta sauce in the refrigerator for about four days. Or in the freezer for about three months; place it in the refrigerator overnight to thaw.
- The sauce thickens further after being stored, so add a little water or coconut milk to thin it down. Then, reheat over the stovetop or microwave medium-low heat.
Nutrition
Calories: 279kcal | Carbohydrates: 11g | Protein: 2g | Fat: 26g | Saturated Fat: 21g | Sodium: 1178mg | Potassium: 248mg | Vitamin C: 2.4mg | Calcium: 28mg | Iron: 3.8mg