Creamy Coconut Milk Pasta Sauce (Tomato-Free, Vegan)
Creamy vegan coconut milk pasta sauce with a rich herbal undertone, the perfect dupe for a vegan alfredo sauce!
Servings: 2 cups
Calories: 77.15kcal
Ingredients
- 1 Can coconut milk 13.5oz.
- 1 Cup minced onion
- 4-5 Tablespoons tahini
- 3 Tablespoons fresh herbs ex. rosemary, oregano, thyme
- 2 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon amchur optional
Instructions
- Chop and mince your onion and garlic, and then stir and measure out your tahini.
- Heat your pan on medium-low heat and add a few tablespoons of coconut cream (the thick & fatty part of the coconut milk, usually naturally separated from the water), or just the coconut milk if yours if already well-blended.
- Once the coconut oil-rich cream is hot, add the chopped onion and cook it down until the onion starts to brown (about 7-10 minutes).
- Then add another dollop of coconut cream plus the garlic and fresh herbs, then cook everything for 5 more minutes, or until garlic is just starting to brown.
- Add the salt & coconut milk and cook for 3-5 more minutes, until the sauce is just starting to reduce.
- Turn off the heat and transfer everything to a cool burner, letting it cool off and thicken for about 10 minutes. This is also when you should stir in the amchur, if using, because it shouldn't be overheated.
- Once cooled off, blend the coconut milk mixture on low for about 30 seconds, until the garlic, onion, and herbs are macerated. Then pour in the tahini until it reaches your desired thickness, and toss with your pasta of choice immediately.
Notes
Mixing Up The Flavors: if not on a low histamine diet, blending in some tomato or tomato sauce would make this a delightful vegan rose sauce. Alternately, adding a spritz of fresh lemon juice or some pesto sauce directly on top of the coconut milk pasta would be another flavorful way to use up any leftovers!
The Herbs: for those using supermarket herbs, make sure they're organic and consider buying an herb blend which has all the herbs you'd like in a bundle, to save a bit of money. You can't really replace any of the herbs with dried versions, as they'll have a different and much more concentrated flavors, so consider grabbing some from the grocer's next time you're there.
Freezing Coconut Milk Sauce: you can freeze the coconut milk pasta sauce with your chosen noodles already combined for up to 6 months, or just the sauce in an air-tight container for up to one year.
Nutrition
Serving: 1g | Calories: 77.15kcal | Carbohydrates: 23.06g | Protein: 10.28g | Fat: 56.55g | Saturated Fat: 38.5g | Polyunsaturated Fat: 19g | Sodium: 971.3mg | Fiber: 6.58g | Sugar: 3.48g