Creamy Spiced Tomato Orecchiette Pasta

  

This is an incredibly quick and simple vegan recipe, with lots of flavor, spice (not “heat”) and aromatic appeal. You and your family will LOVE it! Plus, you get to try your hand at pronouncing orecchiette over and over again with a spicy Italian accent: “elephant ear pasta.”

 

Maybe not “elephant” ear – I’m not sure how that image entered my mind. As I think about it, it really makes NO sense at all. But that’s okay. That’s the story of my life!

 

Creamy Spiced Tomato Orecchiette Pasta 

1 Tbs. olive oil
1 medium shallot, minced
1 rainbow bell pepper, seeded and chopped
sea salt and pepper

1 lb. orecchiette pasta
sea salt

14 oz. full-fat coconut milk (canned)
14 oz. fire roasted tomatoes, chopped (canned)
2 tsp. Za’atar seasoning
sea salt and pepper
fresh parsley

 

Bring the olive oil to a simmer over high heat in a large Dutch oven.

Stir in the shallot and coat all sides with oil. 

 

Stir often. 

 

After about 3 minutes, stir in the bell pepper. 

Cover and cook until the pepper is somewhat soft.

Remove from the pot and set aside.

 

Fill the pot with water and bring to a boil.

Season well with salt.

Add the pasta, bring back to a boil, and cook until somewhat soft.

Drain.

Return the pasta to the pot, along with the sautéed veggies, and the coconut milk, tomatoes, and seasoning. 

Bring to a simmer and mix well. 

Cook until most of the liquid has reduced.

Serve topped with fresh parsley and additional salt and pepper.