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

Coconut Milk Pasta Sauce

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 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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 mushrooms *see notes

Coconut Milk Sauce

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

Other

  • 6 oz 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

Serving: 1. | Calories: 1087kcal | Carbohydrates: 101g | Protein: 31g | Fat: 66g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 1818mg | Potassium: 1308mg | Fiber: 10g | Sugar: 23g | Vitamin A: 623IU | Vitamin C: 8mg | Calcium: 284mg | Iron: 6mg
All nutritional information is based on third-party calculations and should be considered estimates.
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