Creamy Coconut Milk Pasta Recipe
This creamy coconut milk pasta is an easy weeknight dinner made with smoked sausage, bell peppers, jerk seasoning, and pasta tossed in a rich coconut milk sauce. It’s quick to make, full of flavor, and comes together in one skillet for an easy dinner.
As much as I love cooking, some days I do not want to spend a lot of time in the kitchen. Those are the days when I want something quick and easy that still packs plenty of flavor.
This coconut milk pasta is exactly that. The smoked sausage and bell peppers simmer in coconut milk seasoned with jerk marinade, then the pasta is added and everything cooks down until the sauce is thick and creamy.
If easy Caribbean-inspired dinners are your thing, you can also try my chicken pelau, breadfruit oil down, or saltfish and rice.If easy Caribbean-inspired dinners are your thing, you can also try my chicken pelau, breadfruit oil down, or saltfish and rice.
How to make coconut milk pasta
Yes, you can make a creamy pasta sauce with coconut milk instead of heavy cream. For this recipe, I cook the pasta separately, then finish it in the coconut milk sauce so it can soak up some of that flavor as the sauce reduces and thickens.
Ingredient notes
You only need a handful of ingredients to make this coconut milk pasta, and most are easy to find at the grocery store.
Make sure to check out the recipe card below for the full recipe with all the ingredients and their quantities.
- Coconut milk: Use full-fat canned coconut milk for the creamiest sauce. You can also use homemade coconut milk. If you only have coconut cream, you can dilute it before using it in this recipe. See the FAQ below for more details.
- Jerk seasoning: Use a jerk marinade rather than a dry seasoning. You can use my homemade jerk marinade or a store-bought version. I like Walkerswood.
- Smoked sausage: I use it for an extra layer of flavor, but you can use your favorite sausage. Slice the links before adding them to the skillet.
- Bell pepper: One medium bell pepper works here. I sometimes use half of two different colors because, well, pretty food is nice too. 😂
- Onion and garlic: I prefer fresh onion and garlic for this recipe. In a pinch, you can substitute onion and garlic powder.
- Basil: A handful of fresh basil goes in toward the end, just long enough to wilt into the pasta.
What kind of pasta to use
You can use several types of pasta for this coconut milk pasta, including spaghetti, linguine, fettuccine, penne, or rigatoni. I like a shape that gives the creamy coconut sauce plenty of surface to cling to, but use what you have on hand.
Whatever pasta you choose, cook it about 2 minutes short of the package directions. It will finish cooking once you add it to the coconut milk sauce.
Instructions
Since this recipe comes together quickly, prep everything before you start cooking. Slice the sausage, cut the bell pepper into strips, mince the garlic, and finely chop the onion.
- Bring a large pot of salted water to a boil with a little oil. Add the pasta and cook it for about 2 minutes less than the package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and jerk marinade. Sauté for 2 to 3 minutes, until fragrant and the onion begins to soften.
- Add the sliced sausage and bell pepper. Stir well so everything gets coated with the jerk seasoning, then sauté for a few minutes.
- Pour in the coconut milk, reduce the heat to medium, and bring it to a gentle simmer. Cook for about 10 minutes, stirring occasionally, so the coconut milk can begin to reduce.
- Add the cooked pasta and continue simmering, stirring occasionally, until the coconut milk has reduced and the sauce is thick enough to coat the pasta.
- Stir in the salt, black pepper, and basil. Let everything cook briefly, just until the basil wilts into the pasta.
- Remove from the heat and serve hot.
Helpful tips
- Use full-fat coconut milk. It gives you a richer, creamier sauce and reduces better than light coconut milk.
- Don’t fully cook the pasta at first. Cook it about 2 minutes short of the package directions since it will continue cooking when added to the coconut milk sauce.
- Give the coconut milk time to reduce. The sauce will look quite thin when you first add the coconut milk. Let it simmer and reduce before adding the pasta, then continue cooking until the sauce thickly coats the pasta.
- Keep an eye on the heat. Once you add the coconut milk, you want a gentle simmer rather than a hard boil.
- Don’t rush the final few minutes. Let the pasta finish cooking in the sauce so it can absorb some of that coconut and jerk flavor as everything thickens.
Additions & Substitutions
There are plenty of ways to switch up this coconut milk pasta depending on what you have on hand.
- Change the protein: Instead of smoked sausage, try chicken or shrimp. If using shrimp, add it later in the cooking process so it doesn’t overcook while the coconut milk reduces.
- Add more heat: The jerk marinade already brings some spice, but you can add pepper sauce or red pepper flakes if you want it hotter.
- Add vegetables: Mushrooms, broccoli, corn, or extra bell peppers can all be added to the pasta.
- Make it gluten-free: Use your favorite gluten-free pasta and check the labels on your jerk marinade and sausage to make sure they’re also gluten-free.
Serving Suggestions
This coconut milk pasta is already a complete meal with pasta, sausage, peppers, and a creamy coconut milk sauce, so you don’t need much else with it. Serve it on its own, or add a simple salad or some garlic bread on the side.
Storage and reheating
Store leftover coconut milk pasta in an airtight container in the refrigerator for up to 4 days.
To reheat it in the microwave, place the pasta in a microwave-safe dish and heat in short intervals, stirring between each one, until heated through.
You can also reheat it in a skillet over medium-low heat. Add a small splash of coconut milk or water if the sauce has thickened too much in the refrigerator, then stir occasionally until warmed through.
I haven’t tested freezing this pasta, so I can’t recommend how well the coconut milk sauce and pasta will hold up after thawing.
More pasta dishes
Frequently asked questions
Yes, but coconut cream is thicker and richer than coconut milk, so you will need to dilute it before using it in this recipe. Add water a little at a time until it has a consistency closer to full-fat coconut milk.
You can, but light coconut milk contains more water and will give you a thinner sauce. You may need to let the sauce reduce longer to get the same creamy consistency.
Coconut milk can sometimes separate as it cooks. Keep the sauce at a gentle simmer rather than a hard boil and stir it occasionally as it reduces. Once the pasta is added and everything cooks together, the sauce should thicken and coat the pasta.
You can cook pasta directly in coconut milk for some recipes, but I don’t do that for this one. I cook the pasta separately until it is just shy of done, then add it to the coconut milk sauce to finish cooking. This gives me better control over the pasta texture while the coconut milk reduces into a creamy sauce.
Recipe
Coconut Milk Pasta
Ingredients
Method
- Cook the pasta for 2 minutes less than the package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion, garlic, and jerk marinade. Sauté for 2 to 3 minutes, until fragrant and the onion begins to soften.
- Add the sliced sausage and bell pepper. Stir well to coat everything with the seasoning and sauté for a few minutes.
- Pour in the coconut milk, reduce the heat to medium, and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the coconut milk begins to reduce.
- Add the pasta and continue to simmer, stirring occasionally, until the coconut milk has reduced and the sauce is thick enough to coat the pasta.
- Stir in the salt, black pepper, and basil. Cook briefly, just until the basil wilts.
- Remove from the heat and serve hot.
Nutrition
Notes
- For a colorful dish, use half of two different colored bell peppers instead of one whole pepper of the same color.
- If using coconut cream instead of coconut milk, dilute it with water until it reaches a consistency similar to full-fat coconut milk.
Recipe Printed From ThisBagoGirl.com
this looks fabulous! Cant wait to try it hope you are doing well take care all the best
Thank you!! I am!!