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    Home » Recipes » Pasta Recipes

    Creamy Tomato Pasta With Coconut Milk

    Published: Dec 3, 2021 by Emily · This post may contain affiliate links.

    Share This Recipe!

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    Jump to Recipe Print Recipe

    This easy weeknight pasta dish with coconut milk is so creamy and delicious! With just FOUR main ingredients, you can whip this up in less than 30 minutes!

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

    If you're looking for an easy and FAST weeknight pasta dish, this is it! Made with simple pantry staples, this pasta recipe is as creamy as it is delicious.

    The subtle sweetness of the sun dried tomatoes pairs so well with the sweetness inherent in the coconut milk. The sweet 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 recipe

    • 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!

    What you need for this recipe

    Ingredients & Substitutions

    ingredients for pasta with labels.
    • Pasta - Use any pasta you want! To make this dish 100% gluten-free, use a GF pasta! I used regular linguine in this recipe.
    • 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.

    How to make this recipe

    Step 1: Prepare Ingredients

    Begin by bringing salted water to a 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 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.

    To the oil, add the chopped tomatoes and sauté lightly.

    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.

    tomatoes and garlic cooking in a pan.

    Add ½ of the canned 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.

    Serve hot and garnish with fresh herbs!

    coconut pasta in the pan.

    Expert Tips and Tricks

    • To make this recipe completely gluten-free, use a high quality GF pasta! I love using Banza or Jovial pastas!
    • 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.
    • 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!

    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 more pasta water 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. Be sure to season it well!

    How can I store my leftovers?

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

    • Creamy Vegan Tuscan Pasta (Instant Pot)
    • Coconut Cilantro Lime Rice (Instant Pot)
    • Vegan Gnocchi Soup
    • Creamy Vegan Miso Ramen Noodles

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    Creamy Tomato Pasta with Coconut Milk

    This easy weeknight pasta dish with coconut milk is so creamy and delicious! With just FOUR main ingredients, you can whip this up in less than 30 minutes!
    5 from 11 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish
    Cuisine: American, Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 People
    Calories: 529kcal
    Author: Emily

    Equipment

    • Large pan
    • Medium-sized pot
    • Can Opener
    • Sharp Knife

    Ingredients

    • 8 ounces Linguine
    • ⅓ cup Sundried tomatoes drained, diced
    • 2 cloves Garlic minced
    • 1 tablespoon Reserved tomato oil OR olive oil
    • ½ 15 oz can Coconut Milk full-fat
    • 1 teaspoon Salt
    • ⅓ cup Reserved pasta water as needed

    Instructions

    • Begin by bringing salted water to a 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 tomatoes.
    • Mince 2 or more cloves of garlic.
    • In a pan over medium heat, heat up 1 tablespoon of the reserved tomato oil, or use olive oil.
    • To the oil, add the chopped tomatoes and sauté lightly.
    • 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 canned coconut milk to the sauce and stir.
    • Bring this to a very gentle simmer, stirring constantly to prevent burning.
    • Season with salt and pepper.
    • 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.
    • Serve hot and garnish with fresh herbs!

    Notes

    • To make this recipe completely gluten-free, use a high quality GF pasta! I love using Banza or Jovial pastas!
    • 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.
    • 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!

    Nutrition

    Calories: 529kcal | Carbohydrates: 88.8g | Protein: 15.3g | Fat: 12.9g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Sodium: 607.5mg | Potassium: 6.2mg | Fiber: 5.4g | Sugar: 6.3g | Vitamin C: 0.5mg | Calcium: 3.1mg | Iron: 20mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jeanie Anderson

      January 12, 2022 at 11:56 pm

      5 stars
      I was pleasantly surprised! This is super easy and soooo good. I’ll make it often.

      Reply
      • Emily

        January 13, 2022 at 5:15 pm

        Thanks, Jeanie! I'm so so happy you enjoyed it, it is one of my favorites!!

        Reply
    2. Michael

      January 23, 2022 at 3:19 am

      5 stars
      Loved this one!!!

      Reply
      • Charlie

        January 27, 2022 at 12:52 am

        5 stars
        This was super delicious! I used roasted garlic and added spinach and mushrooms! Thanks for this super simple recipe.

        Reply
    3. Tammy Kinder

      September 08, 2022 at 1:02 am

      5 stars
      This was so simply and delicious. I loved how light and fresh it tasted. I added a little salt to my plate, but I often add salt. Definitely recommend!!

      Reply
    4. Nikilyn

      October 26, 2022 at 3:43 pm

      5 stars
      Made this today love it 😊🥰

      Reply
    5. Christin

      December 13, 2022 at 11:00 pm

      5 stars
      YUM! Just made this for dinner tonight & it was super easy to make + super flavorful. Thank you Emily. Xoxo.

      Reply
    6. Elizabeth

      December 18, 2022 at 8:09 pm

      5 stars
      This recipe is flawless!
      Super flavorful and easy as can be!

      Reply

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    Welcome! I'm so glad you're here :)

    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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