Himalayan pink salt and black pepper for seasoning
Cook gluten-free pasta according to package directions (Ronzoni pasta will cook in exactly 9 minutes).
Meanwhile, blend coconut milk and basil in a blender (I use a single serving cup on my Ninja). Set aside.
In a large skillet, saute garlic and shallot in olive oil until soft, about 2 minutes. Add coconut milk/basil mixture, stirring until heated through, about 2-3 minutes. Season with pink salt and black pepper.
Once noodles are finished cooking, drain pasta and add to sauce, tossing to coat. Comfortably serves 4.
See notes in blog text (above) for more regarding customization of this dish!