Coconut Milk Pasta Sauce

Tagliatelle is mixed in and covered with a creamy light red tomato-based sauce topped with fresh green herbs in a white frying pan. Dry tagliatelle pasta and a cheese grater with parmesan cheese is next to it.

Coconut milk makes a simple tomato-based pasta sauce into something truly rich and delicious. You will not miss heavy cream after trying this easy coconut milk pasta sauce recipe. In 30 minutes, you'll get to experience a whole new level of pasta goodness!

Course Main Course, Sauce

Cuisine Asian, Dairy-free, Egg-free, Gluten-free, Paleo, Vegan, Vegetarian

Keyword coconut milk pasta, coconut milk pasta sauce, creamy vegan pasta, vegan pasta sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 332kcal

Author Nandor Barta

Equipment

Ingredients

4 servings Pasta
1 Tbsp Olive oil
1 Onion
4 cloves Garlic (finely chopped)
1 cup Full-fat coconut cream (canned)
2 cup Sieved tomato puree aka Tomato sauce
1 cup Chopped tomatoes
2 tsp Basil
2 tsp Oregano
¼ cup vegan Parmesan Cheese
Salt and Pepper to taste

US Customary - Metric

Instructions

Preparing the ingredients

Peel and chop the onion. Peel and mince garlic cloves.
Wash and chop tomatoes.
Cook pasta according to package instructions.

Making coconut milk pasta sauce

Preheat a large frying pan or skillet to medium heat.
Add chopped onions and saute for 3-4 minutes.
Add minced garlic. Cook for 1-2 minutes.
Add chopped tomatoes, tomato sauce, basil, and oregano. Stir well. Bring it to a boil and simmer for 3-4 minutes.
Add coconut cream. Season it with salt and black pepper. Stir well. Bring it to a boil and simmer for 3-4 minutes.
Grate some vegan parmesan on top. Stir well.
Finally, add pre-cooked pasta. Stir well.

Video

Nutrition