This creamy tomato pasta sauce with coconut milk is a delicious vegan recipe that is full of fresh flavor. On busy weeknights this vegan pasta sauce can be whipped up with just a handful of ingredients for a quick and healthy dinner.
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Why This Creamy Coconut Milk Sauce Is The Best!
Introducing vegan recipes to your family may sometimes be a challenge. With just a few simple ingredients you can make a pasta dish that the whole family will love. With all of the flavors from the herbs, garlic and shallot the coconut milk pasta sauce does not have a coconut flavor. It simply adds a creaminess to the sauce.
What Is Coconut Milk?
To make your creamy pasta sauce it is important to buy the correct type of coconut milk. A can of coconut milk is the best type of coconut for this sauce. It is made by taking coconut flesh and pureeing it to make a smooth creamy milk-like liquid. A carton of coconut milk has much more water added to the coconut which would water down the sauce too much and not give the creamy texture we want.
Also make sure to check the label and buy an unsweetened variety. There is also coconut cream that comes canned but this is very sweet and used more for desserts and drinks.
Equipment Needed
large saucepan- having a large enough pan to simmer the sauce and toss the pasta after it has cooked makes this dinner easier to come together.
Key Ingredients
crushed tomatoes- canned crushed tomatoes are fine in texture but still have a little more chunks than tomato puree.
coconut milk- canned coconut milk is the best choice for this recipe. If you want an extra creamy sauce opt for the full-fat coconut milk or if you are watching your waist line choose the light coconut milk which has 50% less fat and calories.
pasta- I like penne pasta, but really any type of pasta will work well for this dish.
Step-By-Step Instructions
Cook the pasta according to package directions in a large pot of salted water. Follow the time indicated to cook the pasta al dente. This is an Italian word that means the pasta is still slightly firm when bitten.
Add a tablespoon of olive oil to a large sauté pan and heat over medium heat. Once the oil is hot, add the sliced shallot and garlic. Stir frequently for 60-90 seconds making sure the garlic browns but does not burn.
Add the Italian seasoning and red pepper flakes to the skillet and saute for another 30 seconds. Sautéing the spices will bring out the intensity and make the sauce more flavorful.
Add the grape tomatoes and saute for 60 seconds, just so they begin to blister. Add the crushed tomatoes to the pan.
Bring to a boil and reduce heat and cook for 20 minutes, so the flavors have time to develop.
Stir in the coconut milk and add the cooked pasta to the pan. Stir to coat pasta with the creamy sauce.
Storage and Reheating Recommendations
Store any leftover pasta in an airtight container in the refrigerator for up to 4-5 days.
Reheat in a sauce pan over low heat till warmed through. Add a splash of extra coconut milk to loosen the sauce if needed.
Substitutions And Additions
penne pasta- I used penne pasta but you can use your favorite pasta for this recipe. You can even use a gluten-free pasta variety.
basil- I love fresh basil and have a plant growing outside my house. You can use any fresh herbs you like in your sauce.
shallot- If you have never used a shallot it is smaller than an onion and has a less pungent flavor. You can always use a few tablespoons of red onion instead of shallot if you prefer.
vegan parmesan cheese- A great idea to give this easy sauce extra cheesy flavors is to add vegan parmesan cheese. Serve on the side or stir into the sauce after it has finished cooking.
Looking For Other Delicious Recipes? Try These!
Easy Vegan Chia Pudding With Oat Milk
Creamy Oat Milk Hot Chocolate {Vegan}
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Creamy Tomato Pasta Sauce With Coconut Milk
Equipment
- large saucepan
Ingredients
- 16 ounces penne pasta, or your choice of pasta
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, sliced
- 1 cup grape tomatoes, halved
- ¼ teaspoon red pepper flakes,
- 2 cups crushed tomatoes
- ½ teaspoon salt
- ¾ cup lite coconut milk
- 2-3 large fresh basil leaves, cut chiffonade style or thin strips
Instructions
- Cook pasta to package directions.
- While pasta is cooking, heat a large sauté pan over medium heat with a tablespoon of olive oil.
- Once olive oil is heated add the sliced shallots and garlic and sauté for 60-90 seconds watching closely so they do not burn.
- Add the Italian seasoning and red pepper flakes to the skillet and sauté for an additional 30 seconds.
- Next add the halved grape tomatoes and sauté for another minute.
- Add the crushed tomatoes and salt to the skillet, bring to a boil and then reduce the heat to a simmer. Simmer the sauce for 20 minutes so the flavors have time to develop.
- After the sauce has simmered, stir in the coconut milk and the cooked pasta.
- Garnish with fresh basil leaves.
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