Description
This easy and creamy coconut milk pasta sauce is a delicious dairy-free alternative for a rich and flavorful pasta dish. Ready in just 10 minutes, this sauce combines garlic, smoked paprika, and nutritional yeast for a perfect balance of creamy and smoky flavors, topped with fresh herbs for a simple yet elegant meal.
Ingredients
Sauce Ingredients
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- ½ tsp red pepper flakes (use less or omit if sensitive to spice)
- 1 tsp smoked paprika
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tbsp nutritional yeast or grated Parmesan cheese (if not vegan)
- 1 tsp red wine vinegar
- ½ tsp salt
- ¼ tsp ground black pepper
- Fresh basil or parsley, chopped, for garnish
Pasta
- 8 oz cooked pasta of choice (use gluten-free if necessary)
Instructions
- Heat the olive oil: Warm 1 tablespoon of extra virgin olive oil in a skillet over medium heat, preparing the base for your sauce.
- Sauté garlic and red pepper flakes: Add 2 minced garlic cloves and ½ teaspoon red pepper flakes to the skillet. Sauté for about 1 minute until the garlic is fragrant but not browned, to release their rich flavors.
- Add the smoked paprika: Stir in 1 teaspoon of smoked paprika to incorporate a smoky depth into the sauce.
- Pour in coconut milk and simmer: Pour one 13.5-ounce can of full-fat coconut milk into the skillet. Let the mixture simmer gently for about 5 minutes, stirring occasionally until it slightly thickens.
- Add nutritional yeast, vinegar, salt, and pepper: Stir in 1 tablespoon of nutritional yeast (or grated Parmesan if not vegan), 1 teaspoon red wine vinegar, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Mix well and then remove from heat.
- Toss pasta with the sauce: Add 8 ounces of cooked and drained pasta to the skillet with the sauce, tossing to coat every strand thoroughly with the creamy coconut milk sauce.
- Garnish and serve: Sprinkle chopped fresh basil or parsley over the pasta before serving to add a fresh herbal note and visual appeal.
Notes
- Use gluten-free pasta if you need to make this recipe gluten-free.
- Adjust red pepper flakes according to your spice preference; omit for no spice.
- For a non-vegan version, substitute nutritional yeast with grated Parmesan cheese.
- Full-fat coconut milk helps achieve the best creamy texture.
- This sauce pairs well with any pasta shape, including penne, spaghetti, or fettuccine.
