Tomato & Coconut Pasta Sauce with Roasted Peppers


2 x 400g tins of chopped tomatoes
½ creamed coconut bar – 100g (chopped)
½ cup of boiled cooled down water
2 tsp ground arrow root or potato flour (for thickening)
2 tsp onion granules
1 tsp garlic granules
sea salt to taste
freshly ground black pepper to taste
2-3 red / orange bell peppers to roast
500g wholemeal spaghetti or other pasta


container with lid, plastic bag or bowl and a plate
gas cooker
large pot to cook pasta


In a large pot cook pasta until soft to your liking.

In a small saucepan combine tomatoes, creamed coconut, garlic & onion granules, season to taste with salt and pepper. Dissolve arrow root or potato flour in half a cup of water, stir in into sauce. Bring to boil and cook only for 1-2 minutes longer.

In meantime, burn peppers over gas until each side is black. Place in container, cover with lid, let them steam for about 10-15 minutes. Rub of with your hands some burned skin, but not all. De-seed, slice, add leave aside.

Share pasta to the plates, top with the sauce and roasted peppers.

Serve immediately.

Serve 4 people.

  • Taste good with some tinned tuna on a side.

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