Pasta with Coconut Milk Sauce
Pasta with Coconut Milk Sauce is super creamy, vegan and delicious! The base of this simple sauce is made from pureed tomatoes and coconut milk.
Ingredients
- 1 pound dry rigatoni pasta
- 2 minced garlic cloves
- ½ tablespoon extra virgin olive oil
- 1 ½ cups passata - It's tomato puree that has been strained. It usually comes in a jar. I love THIS brand of passata! You can also just use canned tomato puree.
- 1 cup canned unsweetened full fat coconut milk
- ¼ cup reserved pasta water
- ½ teaspoon garlic powder
- 1 pinch crushed dried red pepper flakes
- ½ tablespoon Italian herb seasoning
- salt and pepper to taste
- ¼ cup fresh chopped basil
- shredded vegan parmesan cheese and fresh cracked black pepper for serving
Instructions
- First, cook the pasta according to the package's instructions.
- Next, heat a pan on medium heat, add olive oil and minced garlic. Cook the garlic until golden - about 1 minute.
- Turn the heat to low and add all the other ingredients for the sauce. Don't forget to grab some of that pasta water!
- Cook the sauce on low for 15 minutes.
- Toss the cooked pasta into the sauce. Serve with vegan parm and fresh cracked black pepper!
Nutrition Facts
Pasta with Coconut Milk Sauce
Amount Per Serving
Calories 411
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 36mg2%
Potassium 577mg16%
Carbohydrates 65g22%
Fiber 5g21%
Sugar 4g4%
Protein 12g24%
Vitamin A 399IU8%
Vitamin C 9mg11%
Calcium 45mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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