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Coconut Cream Pasta

Coconut Cream Pasta

This is my son’s vegan creation, and it is rich and creamy. The whole family will love it!

Makes about 4 cups.


  • 1 (8.5 oz) box pure coconut milk (or 1 c of your favorite brand)
  • 1 c water
  • 1/2 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 3 large cloves garlic, thinly sliced
  • 2 c dry rotini (or any medium cut pasta)
  • 1/2 Tbsp corn starch (optional)


  1. In a medium pot, add coconut milk, water, salt, thyme, paprika and garlic. Stir.
  2. Bring to boil over medium heat. Add pasta. Stir frequently until tender.
  3. If the sauce needs thickening, sprinkle corn starch evenly over the mixture and stir until dissolved and the pasta is thickened.
  4. Serve hot with a sprinkling of paprika on each serving.

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