Coconut Milk Pasta Sauce

There is a fork taking a bite of coconut milk pasta from a bowl.

5 from 1 vote

This simple coconut milk pasta sauce is so creamy, flavorful and full of comfort. The sauce is ready by the time the noodles are done and this recipe is very easy to customize by using other veggies. Completely dairy-free, nut-free, gluten-free and 100% plant-based.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: Vegan

Servings: people

Calories: 421kcal

Author: Jessica Laroche

Ingredients

1 yellow onion finely chopped
2 cloves of garlic crushed
8 oz mushrooms sliced
15 oz canned coconut milk
12 oz roasted red peppers (jarred or homemade) roughly chopped or sliced
15 oz canned white beans (cannelini or navy) rinsed and drained well
2 tbsp nutritional yeast
salt to taste
pasta of your choice to serve, (about 12-16 ounces)

Instructions

Start by cooking your noodles al dente in boiling water.
Meanwhile, make the sauce: warm up a large non-stick pan (with or without oil) and cook the onion with a pinch of salt for 3-5 minutes while stirring often. Then, add the mushrooms, garlic and cook for another 3-5 minutes or until the mushrooms are browned.
Then, add the coconut milk, roasted red peppers, white beans and nutritional yeast. Stir and bring to a gentle simmer. Keep cooking for about 3-5 minutes (avoid strong boiling) or until warmed up and a little thicker.
Once the sauce is done, add the cooked pasta to the pan and combine. Serve warm with ground black pepper and fresh basil, if desired, and add a little red pepper flakes for some heat. Enjoy!

Video

Notes

Store leftover sauce in an air-tight container for up to 5 days (ideally, the leftovers should be kept apart from the sauce).
Rinse well the jarred roasted red peppers if they are kept in a brine. You can also make your own roasted peppers by following the guide in my Mexican buddha bowl post.
The noodles will cook a little more after added to the sauce, so be sure to cook them al dente.
Feel free to swap for other veggies such as broccoli, peas, spinach, zucchini, sweet potatoes, butternut squash, etc. You can also add a can of tomato sauce or crushed tomato to make a pink sauce (check out my creamy tomato pasta sauce!).
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition