Red Rice Pasta with Coconut Lime Sauce & Blistered Tomatoes

A creamy, coconut-y sauce to jazz up your alternative pasta
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This exotic and flavorful coconut lime sauce pairs perfectly with red rice macaroni for an Asian-inspired meal (that also sneaks in some dark leafy green spinach!). The blistered tomatoes melt in your mouth and brighten up the dish.  

You can use whatever bean or lentil alternative pasta you like, but this coconut lime sauce goes particularly well with red rice pasta. It will probably taste great with chickpea pasta or black bean pasta, too. 

Try This Red Rice Pasta with Coconut Lime Sauce & Blistered Tomatoes

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Red Rice Pasta with Coconut Lime Sauce and Blistered Tomatoes
Serves 2
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Total Time
15 min
Total Time
15 min
  1. ½ box of Explore Cuisine Red Rice Macaroni (or favorite alternative pasta)
Coconut Lime Sauce
  1. 1 tsp. coconut oil
  2. 1 clove garlic, chopped
  3. ½ cup culinary coconut milk
  4. 1 ½ cups baby spinach
  5. 1 Tbsp. + 2 tsp. fresh cilantro, minced
  6. juice ½ lime
  7. ½ tsp. pink salt
Blistered Tomatoes
  1. 1-2 tsp. oil (olive, avocado, or coconut)
  2. 1/2 pint of cherry or grape tomatoes, sliced in half
  1. Make the pasta according to package directions.
  2. Meanwhile make the sauce: In a small pan, heat the coconut oil over medium low, and when hot, add the garlic. Cook for about 2 -3 minutes, until fragrant and golden, but not brown. Remove from heat. Add the remaining sauce ingredients to a bullet blender, and then carefully pour the cooked garlic and oil on top. Blend until pletely bined, about 15-20 seconds. Set aside.
  3. Make the blistered tomatoes: In the same pan you used for the garlic, heat another teaspoon or so of oil over medium low, before adding the tomatoes, cut side down. Cook for about 3-5 minutes, until tomatoes are soft, blistered, and fragrant.
  4. When the pasta is done, drain and pour into a bowl. Top with the sauce and mix well. Add the tomatoes and serve.

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