Easy Creamy Tomato Pasta with Coconut Milk
A lusciously creamy and dairy-free pasta dish that comes together in under 30 minutes. Rich coconut milk balances the acidity of tomatoes for a comforting, flavorful sauce.
Ingredients
Ingredients
- 12 oz penne or rigatoni pasta gluten-free if needed
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp red pepper flakes optional, adjust to taste
- 1 can crushed tomatoes 28 oz can
- 1 can full-fat coconut milk 13.5 oz can, shaken well
- 1 tsp dried oregano
- 1 tsp salt plus more for pasta water
- 0.5 tsp black pepper freshly ground
- 0.5 cup fresh basil leaves torn or chopped
- 0.25 cup nutritional yeast or vegan parmesan optional, for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; add a splash of water or broth when reheating. Make-Ahead: The sauce can be made up to 3 days in advance and stored in the fridge. Variations: Add sautéed spinach, mushrooms, or chickpeas for extra nutrition. Use light coconut milk for a lower-fat option (sauce will be thinner).