Creamy Coconut Roasted Cherry Tomato Pasta

3 Pints Cherry Tomatoes


1/4 chunk of Miyoko’s Kitchen Sun-dried Tomato Cheese

Fresh, Thyme, Oregano, Basil,  diced finely
1 Can Organic Coconut Milk

Preheat oven to 450 degrees. Wash Tomatoes 1/2 the larger ones and lay on a flat large cookie sheet,   drizzle with EVOO, salt, and herbs roast for approximately 25 minutes, stirring with rubber spatula  at 15 minutes.

Add the tomatoes to a large cast iron pan and juices, stirring in the can of coconut milk, add miyoko’s and melt it down blending it in with a fork, let simmer stirring frequently for 15 minutes.  You can let the sauce sit for a while to merry flavors.  Or serve over your favorite pasta.

Cook pasta, and toss together.

So simply and different with the Coconut milk, the reason I love instagram all the amazing food ideas!  This was inspired by my friend Michel Nilles.  Hope that my recipes inspire you!  Served with Garlic bread, miyoko’s cheese,  a big salad, or a side of broccoli.  Would love to hear how you liked it.  This is so easy to make! Enjoy!


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