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Coconut Milk Pasta

Creamy Coconut Milk Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti or linguine
  • 1 (13.5 oz) can full-fat coconut milk
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 5 oz fresh spinach
  • 1 tbsp soy sauce or tamari
  • 1 lime, halved
  • ½ tsp red pepper flakes
  • Salt
  • Freshly ground black pepper
  • 1 tbsp nutritional yeast (optional)
  • Pinch of sugar (optional)

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup pasta water before draining.
  2. In a large skillet over medium heat, warm the olive oil. Add garlic and red pepper flakes and cook for about 1 minute until fragrant.
  3. Pour in the coconut milk, soy sauce, sugar if using, and a small pinch of salt. Simmer gently for 5 to 7 minutes until the sauce thickens slightly.
  4. Add the drained pasta and spinach to the skillet. Toss with tongs for 1 to 2 minutes until the spinach wilts, adding a splash of pasta water if the sauce needs loosening.
  5. Divide among bowls, squeeze lime over the top, and finish with black pepper and nutritional yeast if desired.

Notes

If the sauce thickens too much after adding the pasta, splash in a little more of the reserved pasta water and toss again. A handful of fresh basil leaves folded in at the end adds a bright, summery note.