Coconut Milk Pasta (Vegan, Gluten-free)

This coconut milk pasta makes a simple but delicious gluten-free, vegan dinner. It’s ready to serve in just minutes, making this a perfect weeknight meal!

Gluten-free pasta gets tossed in a creamy coconut sauce and loaded with chickpeas and roasted red peppers. Put a new spin on it and customize it with favorite or in-season veggies.

Ingredients You’ll Need

• Gluten-free spaghetti – other pasta shapes will work in this recipe.
• Olive oil
• Brown mushrooms – Use small mushrooms, such as baby bella or crimini. Oyster mushrooms are great too.
• Garlic
• Full-fat unsweetened coconut milk – Make sure to not use sweetened coconut milk or cream for this recipe.
• Vegetable broth
• Cooked chickpeas – homecooked or canned
• Onion powder or chopped onion – For chopped onion, see the Notes & Substitutions section.
• Dried Italian herbs – or fresh
• Salt & pepper
• Roasted bell peppers – These can be storebought or homemade.

To roast bell peppers at home, first, preheat the oven to 400°F and prepare a baking sheet by lining with foil and lightly brushing with oil.

Rinse the peppers clean and pat dry, then cut in half to remove the stems and seeds.

Place them skin-side up on the tray and roast in the oven for 25 to 30 minutes or until the skin is charred. Cool until warm and peel away the skin.

Step-By-Step Instructions

Cook the pasta:

1. Bring a large pot of salted water to boil and cook the gluten-free spaghetti for 1 minute less than the package directions for al dente.

Make the coconut milk pasta sauce:

1. Heat the oil in a large skillet and add the mushrooms. Cook until they are browned, then stir in the chopped garlic. 

2. Add the coconut milk, vegetable broth, chopped roasted peppers, onion powder, dried Italian herbs, salt, and pepper. Stir, then cover and simmer on low heat for 10 minutes.

3. Add the drained spaghetti and cooked chickpeas. Toss gently and heat through for 2 minutes.

4. Remove from heat and serve immediately.

Notes & Substitutions 

• This recipe also works with other gluten-free pasta shapes or swap for regular wheat or whole wheat pasta shapes.
• Use full-fat or regular coconut milk for a creamier sauce, but the light version may also be used.
• Cashew milk has the closest creamy consistency when substituting for an alternative milk. This recipe can also be made oil-free by using cashew or another alternative milk since coconut milk does naturally contain coconut oil. 
• If you’re using fresh onion, slice and brown them in a pan with the mushrooms.
• You may also use fresh herbs instead of dried, but be sure to add them to the sauce closer to the end of cooking so they maintain their flavor and color.
• Chickpeas can be substituted for other types of beans. Try using black beans, cannellini beans, or other white beans.
• Add 3 tablespoons of nutritional yeast along with 2 teaspoons of lemon juice to the sauce to add a cheesy flavor to the pasta. 

Storage & Reheating

Store any leftover pasta in an airtight plastic or glass container for up to 3 days. Reheat in a pan or microwave with a bit of water added to thin the creamy coconut sauce and keep it from drying out until all the ingredients are hot.

Serving Suggestions

• Serve with a large salad with some acidity, such as a sharp vinaigrette or pickled peppers to complement and offset the creaminess of this dish.
• Serve gluten-free garlic bread alongside this pasta. For easy garlic bread, mix a spoonful of vegan butter with garlic powder, salt, and dried oregano and spread over slices of gluten-free bread. Broil until golden brown. 

FAQs

Which type of coconut milk is best to use for pasta sauce?

Light coconut milk has less fat and more water added to it than regular. The result is a less thick and creamy liquid with less coconut-ty flavor. The homemade version is similar to canned light coconut milk.

Full-fat canned coconut milk has a richer flavor with a creamier taste. It’s best for use in pasta recipes.

What if I don’t like coconut milk?

If you don’t like the coconut flavor, you can try other types of plant-based milk. Cashew or oat milk also has a creamy consistency.

In fact, I’ve used both before in my Vegan Fettucine Alfredo recipe. Other plant-based milk such as soy or almond milk would give a less creamy result.

More Creamy Vegan Pasta Recipes

• Baked Vegan Mac and Cheese
• Rasta Pasta
• Oil and Nut-free Avocado Pesto Pasta
• Easy Vegan One-Pot Pasta
• Vegan Pastitsio (Greek Lasagna with Red Lentils)
• Sun-dried Tomato Pesto Pasta

This post was originally published on March 19, 2020, and updated on February 1, 2022.