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!
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
- 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.
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!
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
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.
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!
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.
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
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!
Jeanie Anderson
I was pleasantly surprised! This is super easy and soooo good. I’ll make it often.
Emily
Thanks, Jeanie! I'm so so happy you enjoyed it, it is one of my favorites!!
Michael
Loved this one!!!
Charlie
This was super delicious! I used roasted garlic and added spinach and mushrooms! Thanks for this super simple recipe.