Vegan Coconut Milk Pasta Sauce
This creamy, simple coconut milk pasta sauce is rich, comforting, and made with pantry staples. Ready to eat in just 30 minutes!
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!
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
Calories: 328kcal | Carbohydrates: 62g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 600mg | Potassium: 228mg | Fiber: 3g | Sugar: 4g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
