Fusilli Pasta in Tomato-Coconut Sauce

Fusilli Pasta

Do you know what is the best part about experimenting with food? Breaking the rules! Which is exactly what I did with this fusilli pasta recipe.

As much as I lack a sense of adventure in most things in life when it comes to my food, I love experimenting with flavors. While at times I seek inspiration from recipe books or food bloggers, there are also times, I put things together. Almost like a chemist because it is important to keep in mind what mixes with what and the proportions. And boy am I glad I do! How else would I be able to create this fusilli recipe with this unconventional pasta sauce? It is a creamy and summery delight while being light at the same time. So many benefits, right?

The trick you ask? I used coconut cream to make the sauce. And guess what? The coconut is the star of this recipe! If you do not add the cheese, this fusilli pasta is perfect for your vegan diet too. To keep it healthy, I recommend using whole grain pasta. And to keep it entertaining for the kids, I recommend the tri-colored pasta.

You have to try it! I promise you will not regret it, unless you are a purist that is 😉

Fusilli Pasta


Fusilli in Tomato-Coconut Sauce


  • Tomato( finely chopped)-3/4 cup
  • Garlic (finely chopped)- 5-6 pods
  • Shredded coconut (preferably fresh)-1/2 cup
  • Coconut milk/cream- 1/2 cup
  • Curry leaves- 6-8
  • Oregano-1/2 teaspoon
  • Basil-1/2 teaspoon
  • Shredded mild cheddar cheese (optional)-2 tablespoon
  • Oil-2 tablespoons
  • Boiled whole grain pasta-1 cup (I used fusilli but any variety would work just fine)
  • Boiled vegetables of choice - I added 1/4 cup of Lima beans and 1/4 cup carrots


  1. Heat oil in a thick-bottomed pan, add garlic and curry leaves. Stir on medium heat for a minute then add oregano and basil and stir for another minute
  2. Once the herbs have infused well into the oil, keeping the heat medium add shredded coconut and mix well. Stir continuously for 3-5 minutes
  3. Add tomato and cook well for around 5 minutes till all ingredients are well incorporated and tomato is cooked through and soft
  4. Add coconut cream (or milk) and mix well. After a minute or so you will see the ingredients attain a saucy texture. Bring the sauce to boil and then reduce heat to low, add cheese if using and let the sauce simmer for two minutes
  5. Give it one final stir before adding in boiled pasta and vegetables. Mix well and stir in cooked meat of your choice or some smoked salmon
  6. Garnish with pepper/paprika/ shredded cheese and serve hot


Calories (per serving)- 200
Nutrition- Fiber/ Calcium/ Iron/Manganese/ Magnesium/Vitamin B Complex
It does wonders for your- Energy/Hair/Skin/Immunity/ Cardiovascular health/Sleep
This is “My 1pm/8 pm Meal”



You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: