Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
35
High
Nutrition per serving
Calories1092.8 kcal (55%)
Total Fat85.4 g (122%)
Carbs74.9 g (29%)
Sugars12.9 g (14%)
Protein15 g (30%)
Sodium2112.9 mg (106%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
for the pasta
1 portionpenne
uncooked
1yellow onion
small, finely minced
1clove garlic
minced
200mlcoconut milk
1 Tbspolive oil
½ Tbspall-purpose flour
½ Tbsptapioca starch
½ Tbspitalian parsley
chopped
¼ tsponion powder
¼ tspgarlic powder
¼ tspblack pepper
coarsely ground
¼ tspsalt
for the sauce
Instructions
Step 1
Cook pasta as per packaging instructions.
Step 2
While waiting for pasta to cook, stir together all the sauce ingredients in a bowl or shake in a jar with a lid until combined. Set aside.
Step 3
Once pasta is cooked, drain and set aside.
Step 4
In a skillet or pan, heat oil on medium heat and add garlic and onion. Fry for a few minutes, until starting to brown.
Step 5
Add flour and stir to coat.
Step 6
Add coconut milk, onion powder, garlic powder, salt and pepper and stir. Bring to a simmer, stirring frequently until sauce thickens slightly, about 2-3 minutes.
Step 7
Add half of the sauce and stir to combine. Taste and add more, if desired.
Step 8
Add cooked pasta and tapioca starch, stirring to combine. Allow to simmer and the sauce will thicken quickly so remove from heat once it has thickened to your liking.
Step 9
Serve with parsley and top with a few more drops of Red Hot sauce, if desired.
Notes
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