Coconut Milk Pasta Sauce

What to expect?

I am pretty sure you are here since you are wondering whether you can make a creamy pasta sauce with coconut milk that is delicious. Or you cannot imagine how will a tomato coconut milk pasta sauce taste like? In short, yes, you can, and it will taste delicious.

For people following a dairy-free or plant-based diet, using full-fat canned coconut milk is the most popular substitute for heavy cream. It does have a slightly coconutty taste on its own for sure. And it is not the perfect alternative for heavy cream in many recipes. However, suppose you use just the right amount, the coconutty taste is very subtle, almost non-existent, like our vegetable korma, Thai green curry fried rice, or vegan tikka masala recipes.

So what can you expect when you taste this coconut milk pasta dish?

• The sweet and creamy coconut cream perfectly balances the tanginess of the tomato sauce.
• Finely chopped garlic and sautéed onion will add depth to the sauce.
• The delicious aroma of fresh herbs such as basil and oregano makes the dish fragrant.
• The subtle cheesy flavor of vegan Parmesan enhances the overall richness of the sauce.

Ingredients

We used our 15-minute vegan marinara sauce as the base for this coconut milk pasta sauce. Using only 8 ingredients, it is still one of the easiest pasta sauces you can make.

• Canned coconut cream → Use a coconut milk product that has more than 20% fat content like this one. This recipe will not be the same if you use the light coconut milk you can drink.
• Sieved tomato puree → You can probably find several types of tomato sauces in the stores. However, we recommend choosing sieved tomato product, which is thicker and unseasoned.
• Chopped tomatoes → If ripe, sweet tomatoes are not available in the produce section, we use this canned version to make this recipe.
• Onion
• Garlic
• Basil → fresh or dried
• Oregano → fresh or dried
• Vegan Parmesan cheese → We like using Violife’s product.
• Pasta → We used egg-free tagliatelle.

? You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Instructions

Preparing ingredients

• Peel and chop onion and garlic cloves.
• Wash and chop tomatoes.
• Shake the canned coconut milk. If the cream part is solidified, blend it with an immersion blender to make it smooth.
• Grate cheese.
• Measure all other ingredients.
• Cook pasta according to package instructions.

Making coconut milk pasta sauce

1. Preheat a large frying pan or cast-iron skillet over medium heat.
2. Add chopped onion and cook them for 3-4 minutes until golden yellow and opaque.
3. Add chopped garlic and cook for 1-2 minutes.
4. Now, add chopped tomatoes, tomato sauce, dried basil, and dried oregano.

4. Stir well and bring it to a boil. Simmer the sauce for 3-4 minutes.

5. Add fluffy coconut cream and season it with salt and black pepper. Stir well and bring it back to a boil. Simmer for 3-4 minutes.

6. Add the grated cheese on top. Stir well. No need to bring it back to a boil since the cheese will easily melt in the hot sauce.

7. Finally, add the pre-cooked pasta. Stir well to coat the paste evenly with the sauce. Now, you are ready to serve this amazing coconut milk pasta.

Cooking tip

If you are batch cooking, skip the last step. Storing the coconut milk pasta sauce and the cooked pasta for several days is best done separately. See more info in the “Storing tips” section.

Variations

• Choose other pasta: Tagliatelle, pappardelle, fusilli, fettuccine, spaghetti… really whichever type you fancy or have at home. Coconut pasta sauce with rice noodles was also delicious. The sauce itself is gluten-free, so use gluten-free pasta, if you need to. From classic to protein-packed like this quinoa spaghetti, edamame spaghetti, or chia flour pasta.
• Add vegetables: So many vegetables go great with this pasta sauce with coconut milk like mushrooms, red peppers, broccoli, asparagus, green peas, sweet corn, etc.
• Substitute for vegan Parmesan cheese: You can use nutritional yeast if you are looking for a cheaper vegan alternative.
• To make it more piquant, add a dash of red pepper flakes.

Ways to use it

This coconut milk sauce is actually a creamier friend of our vegan marinara sauce. So, you can use this sauce in place of marinara in any of your favorite recipes. Here are some ideas:

• Turn it into a delicious vegan spaghetti bolognese.
• Serve sweet potato gnocchi with it.
• Use it to make meatballs and spaghetti. Try our TVP meatballs, tofu meatballs, eggplant meatballs, mushroom meatballs, or chickpea meatballs.
• Substitute classic Pomodoro sauce with this creamy tomato sauce in this vegan lentil lasagna.
• Spread it on pizza instead of our no-cook pizza sauce.

Storing tips

In the fridge: We recommend storing this creamy vegan coconut milk pasta sauce separately from the cooked pasta. That way, it lasts for 4-5 days. If you mixed them at the last step, store them in an airtight container for up to 1-2 days. Even if the pasta is cooked, it will still absorb more sauce during storage and turn mushy and dry.

In the freezer: Same goes for freezing it. We recommend doing it separately since both pasta and this coconut milk sauce freeze great on their own.

Reheating: The sauce can be reheated in a small saucepan or in the microwave. As for frozen pasta, no need to thaw it. Boil water in a kettle and cover it with hot water in a pot.

FAQs