Looking for a dairy free pasta recipe that’s quick to make and tastes delicious? Then you must try this pasta with coconut milk recipe.
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Pasta with coconut milk is a simple, delicious, and quick meal to make for lunch or dinner.
This recipe uses ingredients which you most likely already have in your pantry.
When you combine the coconut milk with diced tomatoes, it creates a stunning pink sauce pasta! This could be a show stopper at your next dinner party.
This pasta with coconut milk is creamy, and comforting. This makes it great for a winter warmer but of course it could even be served in summer!
This recipe is vegan friendly and vegetarian. But you can add meat to the pasta, such as chopped bacon or even chicken, if you wish.
This mushroom pasta with coconut milk is sure to become one of your favorite weeknight meals.
Why You'll Love This Recipe
- Simple and quick to make.
- The sauce is made using only one pot. This makes cleaning up easier.
- It’s vegan friendly, vegetarian, and dairy-free.
- This pasta with coconut milk only takes about 20 minutes to make.
- Use any kind of pasta that you have on hand. From spaghetti to macaroni, bowtie pasta to penne.
- There are four (4) easy steps to making this coconut milk pasta recipe.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Pasta of choice: You can use any kind of pasta that you like. For example, you could use macaroni, spaghetti, or bowtie pasta. Cook your pasta according to your packet instructions as each pasta type and brand has it’s own unique cooking time.
- Extra virgin Olive Oil
- Brown Onion
- Mushrooms
- Minced Garlic
- Canned Diced Tomatoes
- Unsweetened Coconut Milk
- Vegetable Stock
- Canned Chickpeas
- Nutritional Yeast: This ingredient is optional, however, it does add a nice flavor to the pasta if used.
- Salt and Pepper
- Fresh Basil or Parsley: To garnish.
Instructions
This recipe for coconut milk pasta serves 4 to 6 people.
Step One: Bring a large pot of salted water to boil for the pasta. Place the pasta in the boiling water. Cook according to the time given on the packet for the pasta. Once cooked, drain and set aside.
Step Two: In the meantime, heat 1 tablespoon extra virgin olive oil in a medium saucepan. Once hot, add the chopped brown onion. Saute for 1 to 2 minutes, then add the mushrooms.
Continue to cook until the mushrooms and onions have become lightly browned. Then add the minced garlic. Cook for a further 3 to 4 minutes.
Step Three: Add the diced tomatoes, coconut milk, vegetable stock, and canned chickpeas to the saucepan. Stir all ingredients together. Simmer on low to medium heat for 3 to 4 minutes.
Step Four: Then add the nutritional yeast if using. Season with salt and pepper. You want to make your sauce slightly salty. This way when you add the pasta to the sauce, there should be enough seasoning. Add the cooked pasta and mix it through.
Turn off the heat and serve.
Cost To Make
Estimated cost = $8.75 or $1.46 a serve
Storage
Store this pasta with coconut milk in an air tight container in the fridge for up to 2 to 3 days. Reheat in the microwave or the stovetop.
FAQ
Yes, you can cook with coconut milk. You can make this pasta with coconut milk for example.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Mains Recipes
Recipe
Pasta With Coconut Milk
Ingredients
- 300 grams (10.58 ounces) pasta of choice e.g. macaroni, spaghetti, bow tie
- 1 tablespoon extra virgin olive oil
- 150 grams (5.29 ounces) brown onion chopped
- 350 grams (12.35 ounces) mushrooms sliced
- 1 teaspoon minced garlic
- 400 grams (14.12 ounces) canned diced tomatoes
- 150 ml unsweetened coconut milk room temperature
- 1 cup vegetable stock
- 420 grams (14.82 ounces) canned chickpeas drained and rinsed
- 4 tablespoons Nutritional yeast optional
- Salt and pepper to taste
- Fresh basil or parsley to garnish
Instructions
- Bring a large pot of salted water to boil for the pasta. Place the pasta in the boiling water. Cook according to the time given on the packet for the pasta. Once cooked, drain and set aside.
- In the meantime, heat 1 tablespoon extra virgin olive oil in a medium saucepan. Once hot, add the chopped brown onion. Saute for 1 to 2 minutes, then add the mushrooms. Continue to cook until the mushrooms and onions have become lightly browned. Then add the minced garlic. Cook for a further 3 to 4 minutes.
- Add the diced tomatoes, coconut milk, vegetable stock, and canned chickpeas to the saucepan. Stir all ingredients together. Simmer on low to medium heat for 3 to 4 minutes.
- Add the nutritional yeast if using. Season with salt and pepper and then add the cooked pasta. Turn off heat and serve.
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