Go Back

Tomato Coconut Cream Pasta with Salmon

This tomato coconut cream pasta with salmon is your answer to a comforting, quick and easy meal. Simply make the sauce by adding everything in a pot, then toss it with pasta of your choice, the meal will be ready in minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • 1 Frying pan
  • 1 Pot or wok
  • 1 Strainer

Ingredients
  

  • 350 g pasta of your choice (I used fusilli pasta for this recipe)
  • 2 salmon fillets
  • 400 g fresh cherry tomatoes sliced in half
  • 100 ml pasta water
  • 1 tsp sugar
  • 150 ml coconut cream
  • 1 tbsp tomato paste
  • 1-2 tbsp ketchup
  • salt and pepper for seasoning
  • 1-2 tbsp oil

Instructions
 

  • In a pot or wok, boil the pasta with 1-2 tsp of salt for 2 minutes less than the package instructions recommend.
  • Pan-sear salmon fillets while cooking the pasta. In a frying pan, heat some oil over medium-high heat. Season the salmon fillets with salt and pepper then pan-sear both sides until golden brown. Cut the salmon fillets into large chunks as you cook.
  • When the salmon fillets are 80% cooked, remove them from the pan and set aside.
  • Drain the pasta over a strainer. Reserve 100-150ml pasta water.
  • Using the same pot or wok, cook the pasta sauce. Heat some oil over medium-high heat. Transfer the cherry tomatoes, water, and sugar into the pot. Bring it to boil.
  • As the tomatoes begin to soften, add in tomato paste, ketchup, and coconut cream. Stir to combine.
  • Bring the heat down and simmer the sauce until it thickens.
  • Transfer the cooked pasta and salmon fillets to the sauce. Toss to combine.

Video