Coconut Milk Pasta Sauce
This easy coconut milk pasta sauce is so versatile and cooking pasta in it turns into a creamy golden sauce with the help of pasta water magic. I add lemon juice and herbs to make it fresh and ingredients to make it your own is perfect.
Servings 2 people
Calories 372kcal
Ingredients
- 1 tbsp Olive oil
- 2 - 4 Garlic cloves depending on personal preference finely grated
- 1 x 400 ml tin of coconut milk full fat or light will work
- ¼ - ½ tsp Dried chili flakes optional
- 1 tbsp Lemon juice approx ½ lemon, plus the zest of 1 lemon
- ½ - ¾ cup Pasta water see notes
- ¾ - 1 + cup lightly packed fresh herbs depending on how herby you want it, see notes
- Salt to taste and lots of pepper
- 250 grams dried or 400 grams fresh pasta of your choice
Instructions
- Cook your pasta in a large pot of well salted water according to package directions but try and time it so you can transfer straight from the water to the sauce at the end if using dried pasta. Undercook your pasta by a minute if using dried.
- Heat olive oil in a saucepan over medium heat and once heated add the garlic and a big pinch of salt and pepper.
- Saute the garlic for a minute or two, don't let it brown.
- Add the coconut milk and whisk well. Bring to a very gentle simmer then add the chili flakes (if using), lemon juice and lemon zest.
- Let it gently simmer for 5 minutes, season with salt and pepper to taste.
- Lower the heat and add ½ cup of pasta water and whisk to thicken and incorporate well. If your sauce is too hot when you add the water it will separate and thin out too much. Don't stress if this happens, add enough water until it comes together again and then add a touch more to thicken.
- Add your pasta straight into the milk sauce and gently bubble for 2 minutes or so and add ¾ cup of herbs and mix well. If the sauce is reducing too much you can add more pasta water.
- Divide between bowls and sprinkle the remaining herbs on top, a big squeeze of lemon and lots of pepper.
Notes
- Pasta water – check out the video in the blog for an explanation on when to add the starch water. You can add ½ – ¾ cup
- For the fresh herbs I used a mixture of thyme, parsley and tarragon. In a brilliant move I forgot to put the parsley in the sauce and used it all for the garnish, oops.
- Use a mixture of herbs you like but I do think having at least half of it a mild herb like parsley is a good idea.