Coconut Milk Pasta

pasta with peppers and chickpeas in a bowl.

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

Course Dinner

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 654

Author Jhanelle Golding

Ingredients

12 oz (350 g) gluten-free spaghetti
1 tablespoon olive oil
6 small brown mushrooms cremini or baby bella, sliced
3 cloves garlic minced (or 1 tsp garlic powder)
1½ cups (400 ml) full-fat unsweetened coconut milk (one 13.5 fl oz can)
½ cup (120 ml) vegetable broth
2 roasted bell peppers storebought or homemade, chopped (See Notes)
1 tablespoon onion powder or ½ large onion, sliced (See Notes)
½ teaspoon dried Italian herbs
Salt and pepper to taste
1½ cups (250 g) cooked chickpeas (one 15oz can, drained)

Instructions

Cook the Pasta:

Bring a large pot of salted water to boil. Cook the gluten-free spaghetti for 1 minute less than the package directions for al dente. Drain and set aside.
12 oz gluten-free spaghetti

Make the Coconut Milk Pasta Sauce:

Heat the oil in a large skillet or saucepan and add the mushrooms. Cook until they are browned then stir in the garlic.
1 tablespoon olive oil, 6 small brown mushrooms, 3 cloves garlic
Add the coconut milk, vegetable broth, chopped roasted peppers, onion powder, dried herbs, salt and pepper. Stir then cover and simmer on low heat for 10 minutes.
1½ cups full-fat unsweetened coconut milk, 2 roasted bell peppers, 1 tablespoon onion powder, ½ teaspoon dried Italian herbs, Salt and pepper, ½ cup vegetable broth
Add the drained spaghetti and cooked chickpeas. Toss gently and heat through for 2 minutes.
1½ cups cooked chickpeas
Remove from heat and serve immediately.

Notes

This recipe also works with other gluten-free and regular pasta of any shape.
I recommend 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 if you're looking for an alternative.
If you are using fresh onion, slice and brown them in a pan with the mushrooms.
You may also use fresh herbs instead of dried but add them to the sauce closer to the end of cooking.
Add 3 tablespoons of nutritional yeast along with 2 teaspoons of lemon juice to the sauce to add a cheesy flavor to the pasta.

To roast bell peppers:

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.

More vegan pasta recipes: Vegan Lasagna for Two, Vegan Spaghetti alla Puttanesca, Vegan One Pot Pasta, Easy Vegan Mushroom Alfredo

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