Creamy, simple coconut milk pasta sauce is rich, comforting, and made with pantry staples. Ready in just 30 minutes!
Be sure to check out my other pasta favorites: marry me chickpeas with pasta, cold garlic lovers' pasta salad, and this homemade vegan pink pasta sauce.
Do you ever feel like winter overstays its welcome?
I’ve been hitting the trails each morning, and even though this season’s been milder, Minnesota winds don’t mess around. They cut through your layers and motivation if you’re not careful.
But it’s all mindset — or so I keep reminding myself with every frozen step. If you’ve read Living With A Seal, by Jesse Itzler, you know exactly what I mean.
After a cold morning hike, I crave something warm and grounding. Sure, my oatmeal recipe or vegan banana pancake recipe does the trick — but sometimes, I want savory. That deep, cozy kind of comfort. And this easy pasta dish? It’s been my go-to lately.
Savory, rich, satisfying — whether breakfast, lunch, or dinner. Especially on days the weather app tells me it feels like -20°F outside.
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Why this recipe works
- Full-fat coconut milk creates a rich sauce: Its high fat content mimics cream, for a silky, velvety texture that clings to every bite.
- Tamari adds umami depth: Just a few spoonfuls boost savoriness, while a pinch of salt sharpens flavor and balances the sweetness of coconut milk.
- A splash of acid brightens the sauce: Lime juice or vinegar cuts through the richness, keeping the sauce from feeling flat or overly heavy.
- Red pepper flakes add complexity: A small amount introduces subtle heat and dimension without overpowering the dish.
- Pasta water: Adding a few spoonfuls of the water you cooked your pasta in helps the sauce stick. The starch makes the sauce creamier and less likely to slide off your noodles, just like in my vegan bolognese and vegan lasagna soup recipe.
What ingredients you need
- Pasta: Whole grain or gluten-free both work
- Full-fat coconut milk: For the ultimate creamy texture
- Tamari: Adds rich umami depth
- Vegan bouillon cubes: These are my go-to, but you can also use vegetable broth.
- Dried and (optional) fresh herbs: Dried basil and mint simmer in the sauce for deeper flavor. Fresh basil and mint (added at the end) brighten the dish, but are optional.
- Garlic and red pepper flakes: For depth and customizable heat.
See the recipe card for quantities.
How to make this recipe (step-by-step)
Cook the pasta until al dente and save some of the cooking water.
Sauté garlic and optional veggies if using.
Simmer the sauce with coconut milk, broth, tamari, maple syrup, and dried herbs.
Add a slurry of arrowroot or cornstarch to thicken the sauce.
Stir in pasta and pasta water.
Finish with fresh herbs if using.
In the kitchen tips
- Cook your pasta al dente: It’ll finish softening in the sauce.
- Don’t skip the pasta water: It helps the sauce coat every bite.
- Keep the heat gentle: Coconut milk can break or curdle if you boil it aggressively. Stick to a low simmer so the sauce stays creamy and smooth.
- Start mild and adjust heat: Add red pepper flakes slowly. You can always sprinkle more at the end.
- Use full-fat coconut milk: Light versions won’t give the same richness.
- Use dried herbs while the sauce simmers to infuse flavor. Add fresh herbs at the end to brighten the dish. You don’t need both — but using both gives you the best of both worlds.
Substitutions & additions
This recipe is super flexible. Here are some easy swaps and additions based on what you’ve got on hand:
- Pasta: Serve with your favorite pasta shape and type — it works with almost everything. Penne, rigatoni, fusilli, and farfalle are great for grabbing onto the coconut milk sauce. But long noodles like spaghetti work too.
- Vegan bouillon cubes: I've been using these Vegan Bouillon Cubes for years, and they never disappoint. Other great options are Vegan Broth Base Chicken or Vegan Better Than Bouillon. You can also use vegetable broth, but you'll likely need to add salt (¼ teaspoon at a time).
- No tamari? Use soy sauce or coconut aminos.
- Out of maple syrup? Agave or a pinch of coconut sugar works just fine.
- No cornstarch? Arrowroot works as a 1:1 swap for cornstarch. You can also use tapioca starch or potato starch. If you prefer to skip starch altogether, simply simmer the sauce a bit longer to reduce and thicken naturally.
- Herbs: If you don’t have mint, just stick with basil. If you’ve got both, even better. Cilantro works in a pinch, too.
- Sautéed vegetables like mushrooms, bell peppers, or zucchini
- Chopped kale or spinach stirred in at the end
- Coconut milk: Use full-fat for creaminess, or swap in light coconut milk for a lower fat option.
- Want more protein? Toss in white beans, tofu cubes, or tempeh during simmering so they soak up flavor.
- Toppings: vegan parmesan, toasted pine nuts, chili flakes, green onions, or a drizzle of olive oil.
Storage
- Fridge: Store leftovers in an airtight container for 3–4 days. The sauce may thicken as it cools — just add a splash of broth or pasta water when reheating.
- Freezer: For best results, freeze the sauce without the pasta. Store in a jar or container for up to 2 months. Thaw overnight and reheat gently before combining with freshly cooked pasta.
Serving ideas
- Serve with garlic bread, roasted broccoli, or a crisp green salad with homemade salad dressing.
- Top with homemade vegan parmesan cheese or nutritional yeast, black pepper, and a handful of chopped herbs.
- Make it a full meal by adding sautéed mushrooms, chickpeas, or crispy baked tofu on top.
FAQ
Yes — full-fat coconut milk has the right fat content to create a naturally creamy, emulsified sauce. It works especially well when combined with salt, umami (like tamari), and acid (like vinegar or lime juice) to round out the flavor.
You absolutely can. Coconut milk is one of the best dairy-free swaps for heavy cream. It offers richness, body, and a silky texture without needing cheese or butter. If you’re sensitive to coconut flavor, pair it with bold herbs and seasoning to keep the balance.
Start by sautéing aromatics (like garlic or onion), then pour in the coconut milk and simmer gently. Avoid a rolling boil — too much heat can cause the fat to separate, making the sauce look oily or grainy. Keep it at a low simmer and stir regularly. Add broth, seasoning, and a slurry (arrowroot or cornstarch + water) if you’d like a thicker finish.
Simmer it uncovered to reduce and concentrate.
Use a slurry — mix 1 tablespoon cornstarch or arrowroot with 2 tablespoon water and stir it into the sauce while it simmers.
Add a splash of pasta water to help emulsify and bind everything together.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Vegan Coconut Milk Pasta Sauce
Equipment
- Large pot for boiling pasta
- Skillet or sauté pan for sauce
- Colander for draining pasta
Ingredients
- (1) 16-ounce package pasta, choose whole grain or gluten-free, depending
- 1 tablespoon olive oil, or water/vegetable broth for an oil-free option
- 6 cloves garlic, minced
- (2) 13.5-ounce cans full-fat coconut milk
- 2 cups water, OR 2 cups vegetable broth and see Notes
- 2 vegan bouillon cubes, omit if using vegetable broth
- 2 tablespoons Tamari
- 1 tablespoon maple syrup
- ½ teaspoon sea salt, adjust to taste
- 1 tablespoon dried basil
- 1 tablespoon dried mint
- ½ teaspoon crushed red pepper, adjust to taste
- 1 tablespoon cornstarch, for the slurry, optional
- 2 tablespoons water, for the slurry, optional
- 1 teaspoon white wine vinegar or a squeeze of lime
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
- While it cooks, move on to the sauce. Before draining, reserve ½ cup of pasta water and set it aside.
- Meanwhile, heat oil (OR water/broth) in a large skillet over medium heat. Add garlic and cook for 30–60 seconds, just until fragrant.
- Add coconut milk and vegetable broth. Stir in Tamari, maple syrup, crushed red pepper, dried basil, and dried mint. Bring to a gentle simmer (not a boil) over medium heat.
- Simmer uncovered for 15 minutes, stirring occasionally.
- Make your optional slurry by mixing the cornstarch and water in a small bowl. Stir it into the sauce and cook for 2–3 minutes, until slightly thickened. You may need to raise the heat slightly to bring it to a gentle simmer to activate the thickening.
- Add the drained pasta to the sauce and toss to coat. Add the reserved pasta water and gently combine. Stir for 1–2 minutes over low heat to blend.
- Turn off the heat. Stir in fresh basil, mint (if using), and the white wine vinegar, or squeeze of lime. Add spinach (if using) last—the residual heat will wilt it. Taste and adjust seasonings as needed. Enjoy!
Video
Notes
- If using vegetable broth, rather than the suggested vegan bouillon cubes, you may need to add salt once finished (¼ teaspoon at a time) as bouillon often provides more concentrated flavor and salt (See subs and additions for more on bouillon).
- Want veggies? Sauté chopped mushrooms, bell peppers, or zucchini in the same pan before adding the garlic. Cook for 3–5 minutes until softened, then continue with the recipe.
- Add-ins to try: Roasted cherry tomatoes, sun-dried tomatoes, white beans, tofu, tempeh, or kale/spinach (stir in at the end to wilt).
- Toppings: Vegan parmesan, nutritional yeast, toasted pine nuts, green onions, chili flakes, or a drizzle of olive oil.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
Without question this coconut pasta is one of my weeknight favorites. It's super versatile (and so good), easily customizable, and always a little different—whether I keep it simple or go all out with veggies.