Calling out all Pasta lovers…..you are going to love this Creamy Coconut Pasta. It’s outstanding and absolutely desirable. It’s not Thai flavored but it tastes definitely out of this word. With only 9 ingredients and 20 minutes my weeknights are now super delicious.
![Calling out all Pasta lovers…..you are going to love this Creamy Coconut Pasta. It’s outstanding and absolutely desirable. It’s not Thai flavored but it tastes definitely out of this word. With only few ingredients and 20 minutes my weeknights are now super delicious [ vegan + oil free ] kiipfit.com](https://d16d1dwb6hz1ty.cloudfront.net/wp-content/uploads/2017/08/02234305/Creamy-Coconut-Pasta-featured-image.jpg "Calling out all Pasta lovers…..you are going to love this Creamy Coconut Pasta. It’s outstanding and absolutely desirable. It’s not Thai flavored but it tastes definitely out of this word. With only 9 ingredients and 20 minutes my weeknights are now super delicious.")
This is perfect to load up on carbohydrate along with some protein and lots of nutrition. However, I have used only good carbohydrates.
Finally, I have discovered oil free pasta recipe which I can make and yet flavorful.
I got a chance to try it on my mom and she loved it. Well, she loved it genuinely and not because I am her daughter or she is my mom. She herself is a fantastic cook and my biggest critic. So if she didn’t like something she tells me on my face and that too pretty straight forward.
Therefore, I can confidently share this pasta recipe with you all because I have her approval.
Ingredients for Creamy Coconut Pasta
Unsweetened coconut milk
Coconut flour
Nutritional yeast
Turmeric
Oregano
Crushed chili flakes
Whole grain pasta
Sugar
Salt
Easy steps for Creamy Coconut Pasta
For this, I heated some unsweetened coconut milk (tetra pack) and folded in some coconut flour. Yes, you heard it right this pasta sauce is made from coconut flour.
Thereafter, I added nutritional yeast which enhanced the cheesy flavor of this pasta dish.
Later, I tossed in some turmeric powder for the color as well as for the nutritional value.
Afterwards, I seasoned this pasta sauce with some herbs and salt.
At this time I fell in love with the aroma and at that instant I knew that this pasta is going to be a winner.
Lastly, I folded in boiled whole grain pasta (preferably, fusilli) and served it warm. Voila!!!!
I personally liked it with few drops of lemon juice on it and the rest of the family liked it as is.
The thick creamy sauce with the addition of anti-inflammatory turmeric is definitely a must try.
I am sure you have never tried anything like this before. Also, once you eat it you will eat it over and over and again.
Creamy Coconut Pasta
Ingredients
- 3 cups unsweetened coconut milk (tetra pack)
- 1/4 cup coconut flour
- 1/4 cup nutritional yeast
- 1/4 tsp turmeric powder
- 1 tsp dried oregano
- 1 tsp crushed chili flakes
- 3 cups whole grain fusilli pasta (boiled and drained)
- Pinch of sugar
- Salt as per taste
Instructions
- Heat a saucepan and add coconut milk to it.
- Fold in coconut flour and keep stirring until no lumps are formed.
- Let it cook for couple of minutes in a low flame.
- Add nutritional yeast and turmeric powder. Stir well and cook again for 1 minute.
- Add oregano, chili flakes and stir again. Cook for 5 minutes on medium – low flame making sure that the milk does not cuddle. Keep stirring at intervals.
- Lastly, toss in pasta, sugar and salt. Mix well.
- Let it cook covered on a low flame for 3-4 minutes. Turn off the flame and let it stand covered for couple of minutes so that the sauce thickens.
- Serve warm with your choice fresh herb as garnish.
Notes
- Feel free to pour few drops of lemon juice over this pasta when serving, to give it an extra punch.
Nutrition
This looks so good! I definitely want to try this out sometime!
Never tried pasta with coconut, my son could it pasta every day he could but this recipe will definitely make him happy. Thank you for sharing, will try it.
If you get a chance to cook this recipe do let me know how it turned out for you.
Wow, this looks amazing! I am a huge fan of coconut but didn’t realize you can use it as a pasta sauce. I will definitely have to give it a try.
Its a must try Deborah. This pasta is really delicious.
Yum! This looks like a delicious exotic spin on a creamy comfort food. Can’t wait to try it!
Yum, this looks delicious, I want to try this soon!
This sounds right up my alley. I love all the ingredients, and just happen to have all of them. I was recently out of nutritional yeast for over a week, and really missed it! I won’t let that happen again!
Thank you Willow. I hope you like it as mush as we did.
Is there any reason this sauce wouldn’t work for zucchini noodles or another non-grain noodle?
I think this sauce would work for zucchini noodles or any other non – grain noodles. I have not tried it personally though.
This looks really tasty! I love anything coconut! Lol
Thanks for the recipe I love coconut and can’t wait to try it! Is there any reason I shouldn’t use whole wheat flour instead of the coconut flour?
Thank you Sarah for stopping by my blog. Yes, there is a huge difference in coconut flour and wheat flour. Coconut flour has a distinct taste and flavor because of which this pasta recipe taste more coconutnish. If you use wheat flour flour this pasta will taste like regular pasta with a sauce. Also, coconut flour is gluten free whereas all wheat flour are not gluten free. However, if you still insist on using wheat flour then go ahead with it and I would recommend to add some ground and dried coconut flakes into the sauce while cooking and before adding pasta to it. This way the taste of the pasta might be somewhat similar to the original recipe. Hope this helps.
You may try it but the taste will change.
hi:)
is there a specific reason for coconut flour? could I use a gluten free flower instead that not coconut?
You may use your choice of flour. The taste may vary from the original flavor. With coconut flour this pasta gives a subtle Thai flavor without too many ingredients and spices.