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Vegan Tomato Coconut Pasta

This comforting plant-based pasta features a silky, creamy sauce made from ripe tomatoes and coconut milk, creating a velvety texture without any dairy. The dish is quick to prepare, with a vibrant, flavorful sauce coating al dente pasta, finished with fresh herbs and optional greens for added nutrition.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups water
  • 12 oz pasta (spaghetti, penne, or your choice)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 4 cups ripe tomatoes, chopped (fresh or canned)
  • 1 cup coconut milk
  • to taste salt
  • a handful fresh basil or herbs (optional)
  • squeeze lemon juice fresh lemon juice (optional)
  • 2 cups greens such as spinach or kale (optional)

Equipment

  • Large skillet
  • Pot for boiling pasta

Method
 

  1. Bring a large pot of water to a boil, then add a generous pinch of salt and cook your pasta according to package instructions until al dente. Drain and set aside.
  2. While the pasta cooks, heat a large skillet over medium heat and add a tablespoon of olive oil. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant, filling your kitchen with a savory aroma.
  3. Add the chopped tomatoes to the skillet, along with a pinch of salt. Cook, stirring occasionally, until the tomatoes release their juices and soften, about 10 minutes. The mixture will become saucy and vibrant in color.
  4. Pour in the coconut milk, stirring gently to combine with the tomato mixture. Bring to a gentle simmer and cook for another 10 minutes, allowing the sauce to thicken slightly and develop a rich, velvety texture.
  5. If using, stir in chopped herbs and squeeze in fresh lemon juice for brightness. Taste and adjust salt as needed.
  6. If you're incorporating greens, toss them into the sauce during the last few minutes of simmering, letting them wilt into the vibrant mixture.
  7. Add the cooked pasta to the skillet, tossing gently to coat each piece with the rich, creamy sauce. Let everything heat through for a minute or two.
  8. Serve hot, garnished with additional herbs or a sprinkle of nutritional yeast if desired. Enjoy this cozy, dairy-free pasta that’s both simple and satisfying.

Notes

Feel free to customize with your favorite herbs or add protein like sautéed chickpeas for extra heartiness.