This Thai-inspired pasta combines creamy coconut milk, fresh basil, and mint for a delicious, plant-based comfort food ready in just 30 minutes. This creamy vegan pasta recipe is perfect for busy weeknights and meal prep, yet tastes like an indulgence.
Do you ever feel like winter overstays its welcome? I’ve been hitting the trails each morning, and even though it’s been a milder winter, Minnesota winds can be so unforgiving.
But it’s all in the mindset, or so I keep reminding myself with each step. If you’ve read Jesse Itzler’s Living With A Seal, you’ll know what I mean.
After a morning hike, I tend to crave something warm and comforting. While oatmeal or banana pancakes are great choices, I also love eating savory meals for breakfast. And this creamy pasta is the ultimate — breakfast, lunch, or dinner — especially when the weather app says it feels like -20 outside.
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Why this recipe works
- Creamy coconut milk: Creates a velvety sauce that clings to the pasta.
- Bright, balanced flavors: The combination of basil, mint, tamari, and maple syrup is a just-right flavor fusion.
- Customizable heat: Red pepper flakes give you control over the spice level.
- Quick and easy: With simple plant-based ingredients and a one-pan sauce, this dish is on the table in 30 minutes.
- Versatile base: Works with any pasta — even spiralized vegetables, making it easily adaptable.
In the kitchen tips
- Perfect pasta: Cook your pasta al dente and reserve some pasta cooking water for a silky sauce.
- Coconut milk: Use full-fat for an extra creamy sauce. For a lighter option, combine one can of full-fat with one can of light coconut milk.
- Layered heat: Add crushed red pepper with the garlic for bold heat or sprinkle it at the end for a milder kick.
- Sauce: Adjust the thickness of the sauce to your liking with a cornstarch slurry. For a thinner sauce, omit the cornstarch or add more vegetable broth.
- Herbs: Add fresh basil and mint at the very end to get the most from their flavor.
- Garnish: Sprinkle chopped, fresh parsley over the finished dish just before serving for a burst of color.
- More toppings: Vegan parmesan cheese, nutritional yeast, lemon zest, toasted breadcrumbs, toasted pine nuts, or slivered almonds.
In a pinch substitutions
- Swap penne for gluten-free pasta, spaghetti, or even zucchini noodles.
- Use soy sauce or coconut aminos as alternatives.
- Agave syrup or coconut sugar also works well.
- Replace with water and a vegan bouillon cube for a similar flavor.
How to store it
- Refrigerator: Store in an airtight container for 3–4 days.
- Reheating on stovetop: Warm the pasta gently over low heat in a skillet or saucepan. Add a splash of oat milk, almond milk, or vegetable broth. Stir frequently until heated through.
- Freezing: Freeze the sauce separately for up to 2 months. Thaw overnight and reheat before combining with freshly cooked pasta.
What equipment you’ll need
- Large pot
- Skillet
- Cutting board & knife
- Measuring cups & spoons
- Whisk
- Colander
FAQ
Toss in white beans, tempeh, or tofu for extra protein. Add them during the simmering stage so they soak up the flavors of the sauce.
Add 1–2 cups of broccoli florets during the final 7–8 minutes of the simmering process. Stir occasionally to cook them evenly in the sauce.
Absolutely. You can prepare the sauce ahead of time and store it in the fridge for up to 3 days. Cook the pasta fresh before serving for the best texture.
Broccoli florets, cremini mushrooms, bell peppers, zucchini, or cherry tomatoes work great. Aim for 1–2 cups total to keep the balance between pasta and veggies just right.
It’s up to you. To make it mild, skip crushed red pepper or add it sparingly. For more heat, increase the amount or add fresh chili.
📖 Recipe
Creamy Vegan Pasta: Delicious Comfort Food Bliss
Ingredients
- 16 oz penne pasta, choose whole grain or gluten-free, depending
- 1 tablespoon olive oil, or water/vegetable broth for an oil-free option
- Additional ¼ cup water or vegetable broth for sautéing veggies if needed, for both oil and oil-free options
- 6 garlic cloves, minced
- 1 teaspoon crushed red pepper, add with garlic for a deeper flavor or later in the process for a milder heat; see note
- 1 yellow, orange, or red bell pepper, diced (optional)
- 1 cup cremini mushrooms, sliced or diced (optional)
- 2 cans full-fat coconut milk
- 2 cups vegetable stock or 2 cups water with 2 vegan bouillon cubes
- 1 tablespoon dried basil, or fresh equivalent, added at the end OR 3 tablespoon fresh basil (to be added at the end)
- 1 tablespoon dried mint, or 3 tablespoon fresh mint to be added at the end
- 1 tablespoon dried mint, or fresh equivalent, added at the end
- 2 tablespoon tamari
- 1 tablespoon maple syrup
- ½ teaspoon salt, adjust to taste
- 1 teaspoon white wine vinegar, optional
- 2 large handfuls of spinach, optional
- 1 tablespoon arrowroot powder or cornstarch mixed with 2 tablespoon water
Instructions
- Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Drain and set aside. While the pasta is cooking, start the sauce, but make sure to set a timer for the pasta. Once the pasta is finished, set aside, no need to rinse.
- In a large skillet, heat 1 tablespoon olive oil or a small amount of water/vegetable broth over medium-low for an oil-free option. Add minced garlic and crushed red pepper (add crushed chili with garlic for a deeper flavor infusion or later for milder heat). Stir to combine (don't overcook or garlic will turn bitter) for a minute.
- If using veggies, like diced bell pepper or mushrooms, add into skillet. Sauté about 5 minutes on medium-low heat until softened. Add more water or broth as needed to prevent sticking.
- Pour in coconut milk and vegetable stock (or water with vegan bouillon cubes). Stir in the tamari, and maple syrup. If using dried basil and mint, add them now. Bring the mixture to a gentle simmer, not a boil, to prevent the sauce from separating and to ensure it maintains a smooth, creamy consistency.
- Cook for 10-15 minutes to meld the flavors.
- Add the drained penne to the sauce over low heat, tossing to ensure the pasta is thoroughly coated. Stir the mixture for about 2 minutes to allow the flavors to meld.
- Mix cornstarch with 2 tablespoon water to create a slurry. Stir this into the sauce, simmering for another 1-2 minutes or until the sauce thickens.
- Turn off the heat. Stir in fresh basil and mint if you're using them. Also, gently stir in the white wine vinegar, salt to taste, and spinach (if using). The residual heat will wilt the spinach.
- Taste and adjust to your liking.
- Top with any additional toppings if using: sliced green onions, toasted pine nuts, more fresh herbs, roasted cherry tomatoes, etc.
Notes
- For a spicier flavor, add crushed red pepper at the start with the oil. For milder spice, add it with the liquid ingredients.
- You can use 3 tablespoon fresh basil or mint instead of dried, just add fresh herbs at the end to preserve their flavor.
- Adjust basil, mint, salt, and crushed red pepper to taste—it’s easier to add more than to fix over-seasoning.
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