Coconut Milk Pasta Sauce

bowl of pasta with a fork lifting up a spoon ful, next to it some plates, a glass of water and some parmesan.

Author: Katie

This creamy coconut milk pasta sauce is ready in less than 20 minutes and makes the perfect quick and easy weeknight dinner.

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5 from 7 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Main Course

Cuisine: Italian, vegan

Servings: 2

Ingredients

Crispy Mushrooms (Optional)

3 tablespoon soy sauce
2 tablespoon olive oil
2 tablespoon maple syrup
1 teaspoon smoked paprika powder (or liquid smoke)
7 oz (200 g) mushrooms *see notes

Coconut Milk Sauce

13,5 oz (400 ml) can (full-fat) coconut milk *see notes
2 garlic cloves (or garlic powder)
⅓ cup (40 g) (vegan) parmesan (or more nutritional yeast)
⅓ cup (20 g) nutritional yeast (or more parmesan)
1 tablespoon corn starch (or tapioca, potato, arrowroot)
salt + pepper

Other

6 oz (170 g) pasta of choice (or more/less depending on preferred portion size)

You can find detailed step-by step-photos above the recipe card.

Instructions

Start by cooking your pasta according to package instructions.
Preheat oven to 350°F (180°C).
Add soy sauce, olive oil, maple syrup and smoked paprika to a medium bowl and whisk until well combined.
Add chopped mushrooms of choice and set aside for about 10 minutes (the mushrooms will absorb most of the liquid).
Drain any excess liquid from the mushrooms. Then transfer them to a baking tray lined with parchment paper and bake for about 15-20 minutes until slightly cripsy.
In the meantime, prepare the coconut milk sauce. Add coconut milk, garlic, parmesan, nutritional yeast, corn starch, salt and pepper to a blender and blend until smooth.
Taste and adjust salt.
Then add the sauce to a large saucepan.
Bring it to a boil, then reduce the heat and let simmer over low-medium heat while constantly whisking until sauce is slightly thickened.
Add crispy mushrooms and enjoy over your pasta of choice!

Video

Notes

Mushrooms: I prefer using mushrooms with more texture such as shiitake or oyster mushrooms. Button mushrooms would also work but leave you with a less chewy texture.
Coconut Milk: If you prefer a really creamy coconut milk sauce I would recommend choosing a full-fat coconut milk. For a sauce lower in calories can opt for a light coconut milk (the sauce won't be as creamy though).
Storage: Refrigerate sauce for up to 3 days in an airtight container. Feeze for up to 3 months. Let thaw in the fridge overnight. To reheat, add a tiny splash of vegetable broth and reheat the sauce in the microwave or a pan.
Recipe without a blender: Take away about ⅛ cup of the coconut milk and put it into a small bowl. Add the corn starch and whisk until fully dissolved. Then heat some olive oil over medium heat. Add grated garlic and saute for a couple of seconds. Add the coconut milk (including the ⅛ cup with the dissolved corn starch), parmesan, nutritional yeast, salt and pepper to the saucepan. Continue with the steps above.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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