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Simple Vegan Blog

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15 Minute Coconut Green Pasta

This 15 minute coconut green pasta is amazing, you only need 15 minutes and 9 ingredients to make it, it’s the perfect recipe: quick, easy, delicious, exotic and so creamy!

We’ve used gluten-free pasta, made with corn and rice flour, you’re gonna love it, I promise! And you won’t notice the difference.

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The sauce has a beautiful and intense green color, that’s because of the spinach. We’ve used raw spinach because it has more nutrients than cooked spinach, is healthier and you save time. In addition, they lose color when they’re cooked.

We’ve added sesame seeds and basil on top, but this is completely optional. You can add other ingredients like veggies, nuts, seeds or even nutritional yeast.

This recipe is super easy, you only have to cook the sauce for about 5 or 10 minutes, blend it until smooth, and mix it with the cooked pasta. That’s all! You can enjoy this creamy, spicy and tasty pasta in only 15 minutes.

We haven’t added any salt, but you can try the sauce and add salt if you want, it’s up to you!

Coconut milk has fat, but it’s a lighter and healthier option than cream or butter, we love it and we think it tastes better. You can eat coconut milk without fear of gaining weight if you eat it in moderation and if you have a healthy and balanced diet.

You can add oil when the pasta is ready, but it’s not necessary because the sauce is so creamy, in fact, I usually don’t add it because I prefer a lighter version. You can also add lemon juice.

We always use extra virgin olive oil because we’re Spanish (it’s a healthy choice and we love how it tastes!), but you can use your favorite one.

If you love simple and tasty recipes as much as we do, you have to try these 15 minutes coconut green pasta, this is the perfect recipe, it’s quick, easy, delicious, creamy, tasty, exotic and the most important thing, it’s ready in only 15 minute! It’s one of our favorite pasta recipes, we really really LOVE it!

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15 Minute Coconut Green Pasta

★★★★★ 4.9 from 9 reviews
  • Author: Simple Vegan Blog
  • Cook Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 1x
  • Category: Pasta
  • Cuisine: Vegan, Gluten-free

15 minute coconut green pasta. You’re gonna love this recipe, it’s quick, easy, creamy, exotic, spicy, tasty and so delicious! Only 9 ingredients needed!

15-minute coconut green pasta
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Ingredients

  • 14 oz gluten-free pasta (400 grams)
  • 1 teaspoon extra virgin olive oil
  • 4 cloves of garlic
  • 1 cayenne pepper or 1 tsp chili powder
  • 13.5 fl ounces coconut milk (400 milliliters)
  • 1 tbsp lemon juice
  • 1 teaspoon ground ginger
  • Black pepper to taste
  • 2 cups spinach (60 grams)

Instructions

  1. Cook the minced garlic and the cayenne pepper (chopped) with olive oil until golden brown.
  2. Add the coconut milk, lemon juice, ground ginger and pepper and cook over medium heat for at least 5 minutes.
  3. Transfer to a blender and add the spinach. Blend until smooth.
  4. Cook the pasta according to package directions.
  5. Drain the pasta and pour it into the pan with the sauce and mix them. You can cook both for 5 minutes more for a more intense flavor.

Notes

Adapted from Parade on produce.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 579
  • Sugar: 2.8 g
  • Sodium: 31 mg
  • Fat: 23.1 g
  • Saturated Fat: 18.5 g
  • Carbohydrates: 79.4 g
  • Fiber: 3.7 g
  • Protein: 15.7 g

 

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  1. So, here I am just obsessing over your absolutely gorgeous site and I saw this was adapted from a recipe of mine!!! I am so flattered! Now I want some more of that pasta! Completely delighted by your site!

    Reply

  3. Hi, I see you make your own coconut milk, but if i were buying it in the store to use in this recipe…would the “lite” version be ok, or should I use the full fat version? Looking forward to trying this.

    Thanks!!

    Reply

    • Hi Sherry! I’ve made this recipe using homemade and store bought coconut milk. I use the full fat version, but I think you can use the coconut milk you want 🙂

      Reply

  4. I came across this recipe from a link that said this pasta sauce was made of coconut milk, garlic, ginger and jalapeno. Went out of my way to pick up jalapeno, and come to find out this recipe has spinach instead…which we don’t have…

    Reply

  5. this is new to me, i only eat pasta from fast food restaurant. I Think i’m gonna try to cook it by myself. That Green Colour so perfect.

    ★★★★★

    Reply

  8. Hi, I made this yesterday and while it’s good and I would make it again, I felt as though something was missing…can’t put my finger on it…or rather my tastebuds on it. I followed the recipe but deviated by adding twice as much spinach (only because I didn’t want any leftover and it was absolutely fine texture- and taste-wise); did add a bit of salt; a bit of chopped basil; used the sesame seeds – perhaps what was missing was a bit of onion while cooking the garlic?? I think I’ll try that next time. Anyway, thanks so much – my first visit to your blog and I’m happy. Btw, I used Go Go quinoa pasta, a mix of rice and quinoa flour – amazing and EXACTLY like wheat flour pasta!

    Reply

    • Hi Rose! This recipe is really tasty, try to add more garlic, cayenne or ginger next time. Thanks a lot for visiting our blog 🙂 Have a nice day!

      Reply

  9. Really delicious, thanks! I’m a personal chef, and i substituted lime juice for the lemon to serve this to a client with caribbean baked snapper with mango salsa…this pasta was perfect! Thanks for the idea.

    ★★★★★

    Reply

  10. Made this tonight and my family went crazy for it!! I didn’t have ground ginger so I used cardamom. Soooo delicious!!! Can’t wait to make it again!

    Reply

  12. Wow, that look fantastic. And yummy. And super easy! This would be my next pasta for sure. I will try it and let you know how it taste 🙂

    Reply

  14. Hi,
    I made this yesterday night, but with frozen spinach. I cooked it a bit during step 2 and even if I can’t compare with fresh spinach outcome, it was so divine !
    Thank you for this wonderful recipe… and all the others 🙂

    ★★★★★

    Reply

  16. I found this recipe in my getting-better-but-still-not-great last phase of the flu. It was easy and fast to make, and sooo good! (Unfortunately I didn’t have spinach so I substituted rocket – I’m sure it’s even better with spinach, though it did give the sauce a sweet light green colour)

    ★★★★★

    Reply

    • Hi MC! So glad you liked it 🙂 Feel free to use any leafy greens you like. I hope you’re feeling better. Have a nice day!

      Reply

  17. Hi Iosune

    This is really a yummy recipe. I had done this many times and it is my all time fave since I transitioned to plant based eating.

    When I have cravings for pasta, this is my ‘to go recipe’.

    I made this also in batches and freeze it. So whenever I have cravings, all I need to do is just cook the pasta and mix the sauce.

    My colleagues (non-vegan) love this recipe too! 🙂

    Cheers

    Reply

  18. Hi, I’m Gareth. Made this recipe for my family the other night and it was delish! Making it for some friends tonight, as I think it’s the perfect dish for a gluten-free, vegan indulgence!

    Reply

  19. It was delish! I used for organic edamame fettuccne thank you so much for. The good. Recipe.

    ★★★★★

    Reply

  20. You noted that the gluten free pasta you use is really good. I have tried gluten free pasta before and not liked it. What is the brand you use?

    Reply

    • Hi Angie! I live in Spain, so I use Spanish brands, sorry! However, I usually buy buckwheat or brown rice pasta, hope it helps 🙂

      Reply

  21. Made it, it looked exactly like the picture and was delicious! Topped it with cashews, toasted sesame seeds, pistachios and grated cheese 🙂 I added the lemon only at the end, during the blending and not during the initial heating of the coconut milk and prefer it that way. Thank you for the wonderful, healthy recipe!

    ★★★★

    Reply

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