Coconut Pasta Recipe Vegan: Easy & Creamy Dinner Idea

If you’re searching for a delicious, creamy, and wholesome vegan pasta dish, look no further than this coconut pasta recipe vegan. Combining the tropical richness of coconut milk with fresh herbs and spices, this pasta is packed with flavor and incredibly satisfying without any animal products.

It’s perfect for those warm evenings when you want something light yet indulgent, or anytime you crave a comforting bowl of pasta that’s both nutritious and easy to prepare.

This recipe is not only vegan but also gluten-friendly if you choose your pasta wisely, making it accessible to many dietary preferences. The sauce’s velvety texture comes from coconut milk, enhanced by garlic, ginger, and a hint of lime to brighten the dish.

Whether you’re a seasoned vegan or just trying to eat more plant-based meals, this coconut pasta will become a fast favorite for your weekly menu.

Why You’ll Love This Recipe

This coconut pasta recipe is a game-changer for anyone who loves creamy sauces but wants to avoid dairy. The use of coconut milk creates a luscious, velvety texture that coats every strand of pasta beautifully.

Plus, it’s naturally vegan and packed with healthy fats and nutrients.

The recipe is incredibly versatile, letting you add your favorite vegetables or plant-based proteins. It comes together quickly, making it perfect for weeknight dinners or meal prep.

Plus, the flavors are fresh and vibrant thanks to the use of garlic, ginger, and lime, which balance the richness of the coconut milk.

Finally, it’s a wholesome dish that feels indulgent but is entirely plant-based, making it a nutritious option for anyone looking to eat healthier without sacrificing taste.

Ingredients

• 8 oz pasta (use gluten-free if preferred)
• 1 can (13.5 oz) full-fat coconut milk
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil or coconut oil
• 1 small onion, finely chopped
• 1 tbsp lime juice
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh cilantro or basil for garnish
• 1 cup fresh spinach or kale (optional)
• 1/2 cup cherry tomatoes, halved (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or saucepan
• Fine grater for ginger
• Wooden spoon or spatula
• Colander for draining pasta
• Measuring spoons and cups
• Sharp knife and cutting board

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
2. Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, sauté for another 1-2 minutes until fragrant.
3. Add spices: Stir in the turmeric, cumin, and chili flakes (if using). Cook for 30 seconds to toast the spices and release their flavor.
4. Pour in coconut milk: Slowly add the coconut milk to the skillet, stirring to combine with the spices and aromatics. Bring the sauce to a gentle simmer.
5. Incorporate vegetables: If using spinach, kale, or cherry tomatoes, add them now. Cook until the greens wilt and tomatoes soften, about 3-5 minutes.
6. Season and thicken: Add lime juice, salt, and pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
7. Combine pasta and sauce: Add the cooked pasta to the sauce and toss gently to coat all strands evenly with the creamy coconut sauce.
8. Garnish and serve: Remove from heat, garnish with chopped fresh cilantro or basil, and serve immediately.

Tips & Variations

“For an extra protein boost, toss in some cooked chickpeas or tofu cubes.”

If you want to switch up the veggies, try adding roasted bell peppers, mushrooms, or zucchini. The coconut milk pairs well with a variety of vegetables, so feel free to get creative.

For a spicy kick, increase the chili flakes or add a spoonful of your favorite vegan chili paste. You can also add a teaspoon of nutritional yeast to enhance the cheesy flavor without dairy.

If you prefer a nutty texture, sprinkle toasted cashews or sliced almonds on top before serving. This not only adds crunch but also complements the creamy sauce beautifully.

Don’t forget to check out our Thelma Sanders Squash Recipe for a delicious vegan squash side dish that pairs wonderfully with this pasta!

Nutrition Facts

Note: Nutrition facts vary depending on pasta type and optional ingredients.

Serving Suggestions

This coconut pasta is perfect served hot with a side of crusty bread or a fresh green salad. For an extra burst of flavor, drizzle with a little toasted sesame oil or sprinkle with extra fresh herbs like basil or cilantro.

Pair it with a light white wine or a refreshing iced herbal tea for a complete meal experience. You can also serve it alongside roasted vegetables or a simple avocado salad for added texture and nutrients.

For inspiration, check out our Pickled Cherry Pepper Recipe to add a tangy, spicy condiment that complements the creaminess of the pasta beautifully.

Conclusion

This vegan coconut pasta recipe is a delightful twist on traditional pasta dishes, offering a creamy, flavorful, and nutritious meal that’s easy to make and sure to please everyone at the table. Its rich coconut sauce combined with fragrant spices and fresh herbs turns simple ingredients into a luxurious dish without any dairy or animal products.

Whether you’re new to vegan cooking or a long-time plant-based eater, this recipe provides a flexible foundation to customize and make your own. It’s perfect for busy weeknights or casual weekend dinners and pairs well with a variety of sides and toppings.

Give it a try and discover just how delicious vegan comfort food can be!

If you’re interested in more wholesome recipes, don’t miss our Pesto Recipe Marcella Hazan or the hearty Bariatric Meatloaf Recipe for diverse meal ideas.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Coconut Pasta Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and flavorful vegan pasta dish made with coconut milk and fresh herbs. Perfect for a quick and satisfying meal.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 oz spaghetti or linguine pasta”, “1 tablespoon olive oil”, “3 cloves garlic, minced”, “1 cup coconut milk (full fat)”, “1/2 cup vegetable broth”, “1 tablespoon nutritional yeast”, “1 tablespoon lime juice”, “1 teaspoon chili flakes”, “1/4 cup fresh cilantro, chopped”, “Salt and pepper to taste”, “1/2 cup cherry tomatoes, halved”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add minced garlic and saut\u00e9 until fragrant, about 1 minute.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk and vegetable broth; stir to combine.”}, {“@type”: “HowToStep”, “text”: “Add nutritional yeast, lime juice, chili flakes, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Simmer sauce for 5 minutes until slightly thickened.”}, {“@type”: “HowToStep”, “text”: “Add cooked pasta and cherry tomatoes to the sauce; toss to coat.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in fresh cilantro.”}, {“@type”: “HowToStep”, “text”: “Serve warm and enjoy.”}], “nutrition”: {“calories”: “400 kcal”, “proteinContent”: “10 g”, “fatContent”: “18 g”, “carbohydrateContent”: “50 g”}}