Creamy Tomato Pasta With Vegan Coconut Milk Sauce (Vegan)

This simple coconut milk pasta sauce is affordable, healthy, quick to make, and so yummy with just a handful of ingredients. It seems overly simple, but the full fat coconut milk, plus the flavor-packed sundried tomatoes makes for a surprisingly tasty and flavorful dish.

tomato pasta in a white bowl with a fork in the pasta.

I like almost any pasta dish, but I love finding a really good vegan pasta sauce. Even thought I don't really like coconut flavor, this vegan coconut milk pasta sauce is SO good. Like, shockingly so. If you're looking for an easy and FAST busy weeknights pasta dish that the whole family will love, this is it! Made with simple pantry staples, this pasta recipe is as creamy as it is delicious, and it is one of my favorite pasta dishes!

The subtle sweetness of the sun dried tomatoes pairs so well with the sweetness inherent in the coconut milk. The creamy coconut milk pasta sauce is balanced perfectly by the garlic and saltiness!

Serve this creamy pasta with a side of homemade salty bread, or make it using fresh vegan pasta instead of boxed!

Why you'll love this Pasta with Coconut milk

So easy - Just boil some pasta and quickly sauté the tomato sauce!
4 Ingredients Dinner - Nothing more is required than pasta, coconut milk, garlic, sundried tomatoes, and some salt!
Dairy & Gluten-Free - Use your favorite GF pasta to make this recipe gluten AND dairy free! The coconut milk acts as a replacement for heavy cream, making this creamy sauce just decadent.

What you need for this recipe

Ingredients & Substitutions

Pasta - Use any pasta you want! To make this dish 100% gluten-free, use a GF pasta! I used regular linguine in this recipe, but penne pasta or spaghetti or any other pasta shape would be fine.
Sun Dried Tomatoes - Opt for the sun dried tomatoes that are packed in oil, as some of the oil is used for flavor.
Garlic - Fresh minced garlic is best, but jarred will suffice if necessary.
Coconut Milk - Be sure to use the canned, full-fat coconut milk. You will most likely find this in the Asian or international section of your grocery store. I don't recommend light coconut milk, as it won't thicken the sauce as well.

How to make pasta with coconut milk

Step 1: Prepare Ingredients

Begin by bringing a large pot of salted water to a rolling boil and cooking your pasta according to box instructions. When done, drain and reserve about ⅓ cup of pasta water.

Scoop out ⅓ cup of the sun-dried tomatoes, drain the oil, but save it for later.

Roughly dice the sun-dried tomatoes.

Mince 2 or more cloves of garlic.

Step 2: Make the Sauce

In a pan over medium heat, heat up 1 tablespoon of the reserved tomato oil, or use olive oil or coconut oil.

To the oil, add the chopped tomatoes and sauté gently over medium-low heat.

As the tomatoes begin to cook, add the minced garlic and stir to combine. Cook until garlic is lightly golden, but not burned or crispy.

Add ½ of the can of coconut milk to the sauce and stir.

Bring this to a very gentle simmer, stirring constantly to prevent burning. Season with salt and pepper.

Step 3: Finishing Touches

Add the cooked pasta to the sauce and combine thoroughly.

Stir in the reserved pasta water as needed to create a silky smooth sauce.

Taste and adjust seasonings as needed. Feel free to add garlic powder, red pepper flakes, onion powder, fresh basil leaves, or any other flavor additions at this point.

Serve hot and garnish with fresh herbs and more fresh cracked black pepper.

Expert Tips and Tricks

To make this recipe completely gluten-free, use a high quality gluten-free pasta! I love using Banza or Jovial or Cappellos!
Be sure to use canned coconut milk, which is usually found in the Asian or international section of a grocery store. Using the coconut milk that comes in a carton or bottle will not work for the coconut sauce.
Feel free to add or adjust seasonings as you please. I think that a heavy amount of salt really enhances this dish, but you could also add lots of pepper, red pepper flakes, garlic powder, and more! Some people like to add more veggies too, like spinach, bell peppers, white mushrooms, and more. My top tip for increasing flavor in any type of pasta recipe is to heavily salt the pasta water. I'm talking at least 2-3 tablespoons, if not MORE. If you watched how restaurants salt their pasta water, you would be shocked. It makes a huge difference!

Recipe FAQs

Can I use coconut cream instead?

Coconut cream will work just as well as coconut milk, however, it may yield a thicker sauce. Keep an eye on it and add a splash of water from the pasta if necessary.

Does this pasta have a strong coconut flavor?

Surprisingly, using coconut milk in savory recipes does not result in a strong coconut flavor! The coconut milk sort of fades into the background as an agent of creaminess rather than an additional flavor in this coconut pasta sauce. Be sure to season it well! I prefer a less strong coconut flavor, but you could always increase the flavor by adding in coconut flesh or flakes.

How can I store my leftovers?

Store this tomato pasta with coconut milk in an airtight container in the refrigerator for up to 4-5 days. Always be sure to inspect leftover pasta for any imperfections before eating.

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