This coconut milk pasta is easy to make but packed with flavor. Perfect for busy weeknights, it turns simple pantry staples into a deliciously creamy sauce.

coconut mlik pasta
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I love this sun-dried tomato pasta so I wanted to make a similar sauce without the dairy. I decided to use coconut milk because it’s rich and creamy, but wouldn’t overpower the flavor of the tangy sun-dried tomatoes. This sauce can be made in less than 15 minutes and it’s perfect for pairing with your favorite pasta or veggies. If you have leftover coconut milk, try this coconut milk chia seed pudding.

Ingredients & Substitutions

  • Olive Oil– This helps soften the shallot and enhance the flavor.
  • Shallot– This adds a subtle oniony sweetness in a mild way.
  • Garlic– Fresh garlic adds another layer of savory flavor.
  • Sun-Dried Tomatoes– These bring bold, tangy notes to the sauce. Be sure to use sun-dried tomatoes that are packed in oil.
  • Coconut Milk– This provides a creamy, dairy-free alternative to traditional cream. Be sure to use full fat coconut milk.
  • Lemon Juice– A splash of fresh lemon juice brightens and balances the dish. You can substitute for a dash of white wine vinegar or red wine vinegar.
  • Salt & Crushed Red Pepper Flakes– Enhances flavor with an optional kick of heat.

Frequently Asked Questions

  • Can I use dry-packed sun-dried tomatoes? For the best flavor, I recommend using sun-dried tomatoes packed in oil. If you only have dry-packed, rehydrate them in hot water for 10 minutes before using to soften their texture.
  • How can I make it spicier? Add extra crushed red pepper flakes for additional heat.
  • What should I pair with it? I like to use this sauce on whole wheat pasta or chickpea pasta for a protein and fiber packed meal. But you could also use this as a dipping sauce for roasted veggies.

How to Make Coconut Milk Pasta Sauce