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Pasta with Coconut Milk Sauce

Creamy pasta with coconut milk sauce with tomatoes and basil. This vegan recipe requires just a few ingredients but it's so full of comfort and flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 638 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb Pasta of Choice Note 1
  • 2 tablespoons extra-virgin olive oil
  • 4-5 large garlic cloves to taste
  • 1 can chopped tomatoes 14 oz/ 400 g
  • 1 Can coconut milk 14 oz/ 400 g, Note 2
  • ½ cup vegetable stock
  • small bunch of fresh basil Note 3
  • Fine sea salt and ground black pepper

Instructions

    Cup of Yum
  1. Start cooking the water for the pasta. When it starts to boil, add salt generously and cook the pasta according to the package instructions. In the meantime, make the coconut milk sauce. 1 lb pasta of choice
  2. Saute garlic: Heat the oil in a large saucepan. Add the grated garlic cloves and stir for 30 seconds; don't let them burn or get too much color. Add the chopped tomatoes and stir for about 2 minutes. 2 tablespoons extra-virgin olive oil + 4-5 large garlic cloves + 1 can chopped tomatoes
  3. Pour in the coconut milk and vegetable broth. 1 can coconut milk + ½ cup vegetable stock
  4. Bring to a boil and cook for about 10 minutes on medium heat (without a lid) or until the sauce is slightly thickened and creamy. If the sauce is not thick enough, increase the heat to medium-high and let it boil for a few more minutes or until it achieves the desired consistency.
  5. Add the chopped basil, salt, and pepper generously.small bunch of fresh basil + fine sea salt and ground black pepper
  6. Combine: Once the pasta is cooked, drain it and mix it immediately with the coconut milk sauce.

Notes

  • Pasta: I had pappardelle this time (a wide pasta sort), but pretty much anything goes. Whole wheat or spelt pasta is great as well.
  • Coconut milk: Preferably full-fat (creamier, more flavor), but a lighter version should be fine as well. In this case, the sauce might need longer to thicken or you might want to help it thicken with some starch. Cornstarch makes the sauce slightly slippery.
  • Herbs: Substitute fresh basil with frozen. If you don't have fresh basil, try dried oregano, it imparts the dish a lovely flavor as well. I don't like using dried basil, but you can if you like it.

Nutrition Information

Serving 1/4 of the dish Calories 638kcal (32%) Carbohydrates 80g (27%) Protein 16g (32%) Fat 29g (45%) Saturated Fat 20g (100%) Polyunsaturated Fat 8g Sodium 109mg (5%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 638

% Daily Value*

Serving 1/4 of the dish
Calories 638kcal 32%
Carbohydrates 80g 27%
Protein 16g 32%
Fat 29g 45%
Saturated Fat 20g 100%
Polyunsaturated Fat 8g 47%
Sodium 109mg 5%
Fiber 4g 16%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.