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Coconut Milk Pasta Recipe

Coconut Milk Pasta Recipe
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4.7 from 18 reviews

This Coconut Milk Pasta is a creamy and flavorful vegan dish that’s easy to make and perfect for a cozy dinner. The rich coconut milk sauce pairs beautifully with gluten-free spaghetti, mushrooms, and roasted bell peppers.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Gluten-Free Spaghetti:

  • 12 oz (350 g) gluten-free spaghetti

Coconut Milk Pasta Sauce:

  • 1 tablespoon olive oil
  • 6 small brown mushrooms, cremini or baby bella, sliced
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1½ cups (400 ml) full-fat unsweetened coconut milk
  • ½ cup (120 ml) vegetable broth
  • 2 roasted bell peppers, chopped
  • 1 tablespoon onion powder (or ½ large onion, sliced)
  • ½ teaspoon dried Italian herbs
  • Salt and pepper, to taste
  • 1½ cups (250 g) cooked chickpeas

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to boil. Cook the gluten-free spaghetti for 1 minute less than the package directions for al dente. Drain and set aside.
  2. Make the Coconut Milk Pasta Sauce: Heat olive oil in a skillet, add mushrooms, cook until browned, then add garlic. Stir in coconut milk, vegetable broth, roasted peppers, onion powder, herbs, salt, and pepper. Simmer covered for 10 minutes. Add chickpeas and cooked spaghetti, heat through for 2 minutes. Serve immediately.

Notes

  • This recipe is versatile and works with various pasta types.
  • For a creamier sauce, opt for full-fat coconut milk.
  • Cashew milk is a good alternative for a creamy consistency.
  • If using fresh onion, brown them with the mushrooms.
  • Fresh herbs can be used instead of dried, added towards the end of cooking.
  • Add nutritional yeast and lemon juice for a cheesy flavor.

Nutrition

Find it online: https://cookingwithsarah.com/coconut-milk-pasta-recipe/