Rosy Garlic Sauce


  • 1-13.5 oz can of Andre Prost Coconut Milk (found in baking aisle)
  • 1 tablespoon minced garlic, about 4-5 cloves
  • 1 scant teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of crushed red pepper flakes
  • 1-28 oz can diced tomatoes, Italian style
  • 12 oz pasta of choice, cooked (save 1/4 cup cooking liquid)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh chopped Italian parsley, flat leaf not curly

This creamy garlic sauce is quickly prepared with a can of flavored diced tomatoes and Andre Prost Coconut Milk. To make it dairy-free, use lactose free cheese. It’s super easy and tastes so fresh!


  • 20 minutes


  • 4 cups sauce


  1. Add Coconut Milk, garlic, salt, black pepper and red pepper to a large skillet. Bring to a boil over a high heat.
  2. Stirring occasionally, cook until mixture is slightly thickened.
  3. Add tomatoes and mix well. Simmer for 5 minutes. Purée, if a smooth sauce is preferred.
  4. Toss cooked pasta with hot sauce, cheese and parsley until combined. Thin with a bit of cooking liquid, if desired. Serve.

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