Pasta in Creamy Coconut Sauce

My Favourite Pasta Recipes

Pasta in Creamy Coconut Sauce myfavouritepastime.com_4084The key ingredient in this recipe is coconut cream. I know some of you must be wondering what the difference is between coconut milk and coconut cream. When you crack open a mature coconut, it usually contains some clear water, which is generally discarded, and the white flesh, which is called coconut flesh, coconut meat or fresh copra. The coconut meat is finely shredded and boiled with water to give coconut milk or cream depending on the ratio of water to shredded coconut, which also affects the fat content.

Pasta in Creamy Coconut Sauce myfavouritepastime.com_4085Coconut milk is made by simmering one part shredded coconut meat and in one part water and generally has a liquid consistency, more like half and half or table cream (18% cream). Coconut cream is thicker and more paste like in consistency and is made by simmering 4 parts shredded coconut in one part water. The fat content in coconut cream is 24% and in coconut milk is 17%. If you cannot find coconut cream, you can buy a can of coconut milk, open it without shaking and extract the thick liquid floating at the top, which is generally the coconut cream. The water usually settles at the bottom. Discard it. The pasta tasted very nice and I hope you’ll love it too!

  • Ingredients
  • 400g (14oz) pasta
  • 2-3 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic crushed
  • 3 -4 medium tomatoes skinned and chopped (3 cups when chopped) or 540ml (19fl.oz) can diced tomatoes
  • 125g (½ cup, 4.5oz ) coconut cream (you can also use coconut milk)
  • 1 cup grated Parmesan cheese (you can also use your favourite cheese)
  • 3 cups roughly chopped baby spinach
  • Salt and freshly ground black pepper to taste
  • ½ cup chopped fresh herbs

Pasta in Creamy Coconut Sauce myravouritepastime.com_3744Heat oil in a pan over medium low heat and gently sauté onions and garlic. Do not brown.

Pasta in Creamy Coconut Sauce myravouritepastime.com_3745Add chopped tomatoes, bring to the boil and simmer 10 minutes. (You can add a bouillon cube or powder if you like). Meanwhile boil the pasta in plenty of salted water as per packet instructions until almost al dente and, drain thoroughly.

Pasta in Creamy Coconut Sauce myfavouritepastime.com_4076Stir in coconut cream, Parmesan and baby spinach and stir gently over low heat until melted and spinach is wilted. Season to taste. Toss in pasta and fresh herbs and mix thoroughly. Serve hot.

Pasta in Creamy Coconut Sauce myfavouritepastime.com_4086It tasted  awesome

Pasta in Creamy Coconut Sauce myfavouritepastime.com_4082_3I hope you’ll love it too

Pasta in Creamy Coconut Sauce

Preparation time: 20 minutes; Cooking time: 15 minutes; Serves: 4-6

Ingredients

  • 400g (14oz) pasta
  • 2-3 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic crushed
  • 3 -4 medium tomatoes skinned and finely chopped (3 cups when chopped) or 540ml (19fl.oz) can good quality diced tomatoes
  • 125g (½ cup, 4.5oz ) coconut cream (you can also use coconut milk)
  • 1 cup grated Parmesan cheese (you can also use your favourite cheese)
  • 3 cups roughly chopped baby spinach
  • Salt and freshly ground black pepper to taste
  • ½ cup chopped fresh herbs

Instructions

  1. Heat oil in a pan over medium low heat and gently sauté onions and garlic. Do not brown.
  2. Add chopped tomatoes, bring to the boil and simmer 10 minutes. (You can add a bouillon cube or powder if you like)
  3. Meanwhile boil the pasta in plenty of salted water as per packet instructions until almost al dente and, drain thoroughly.
  4. Stir in the coconut cream, Parmesan and baby spinach and stir gently over low heat until the cheese is melted and spinach is wilted. Season to taste. Toss in pasta and fresh herbs, and mix thoroughly. Serve hot.

Points to Note:

  1. I prefer fresh juicy tomatoes like hot-house for this recipe!
  2. If you cannot find coconut cream, you can buy a can of coconut milk, open it without shaking and extract the thick liquid floating at the top, which is generally the coconut cream. The water usually settles at the bottom. Discard it.

Last Updated: 4 April 2017        myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

22 thoughts

    1. Hi Afra,
      There is always a first time so I hope you’ll make it a point to experiment. I wish you a happy cooking and the best of the weekend!
      Liz

  1. It looks good. I’d never thought of pasta in coconut milk/cream before. I always associate that ingredient with Thai food.
    Have you heard about coconut oil and it’s health benefits? I wonder if it’s worth switching.

    1. Ha ha Lignum. Coconut is great because it’s a lactose free substitute to milk. When I see coconut, I see all foods. How have you been? Boy It’s taken long to respond but here I am. Wish you a good week!
      Liz

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