How to Make a Super Creamy Pasta Sauce with Coconut Milk
You know my kind of cooking. It’s not about restrictions, it’s about balance and moderation within the fresh, natural and clean foods universe. That’s why I always bet for a good pasta dish any day of the week. The reality is that, in moderation, it could be a great vehicle of lots of fresh vegetables and lean proteins.
Now, there are two kinds of sauces: thin and light or creamy and heavy. With these two, the possibilities are endless in terms of flavors and ingredients combinations.
I love to use the classic tomato sauce, filled with lots of herbs and spices to make it warm and hearty. I also like to steam some of my favorite vegetables with salt, black pepper and a few extra flavors, then pureeing them either with a Nutribullet or an immersion blender and use that puree as the pasta sauce.
For the creamier version though, the classic route is using heavy cream and lots of butter. Lots!! But I discovered a way to make a good creamy pasta using just coconut milk.
This is how you could make it too:
1. Cook the pasta in a deep pot with salted water (I like to use 2 tablespoons of fine sea salt for 6 cups of water) following the package instructions.
2. In the meantime, in a large skillet sautéed your favorite vegetables with some olive oil, salt, pepper and other flavorings if desired. You may have already a cooked protein prepared or you may sautéed in the same skillet some quick cooking proteins, such as shrimps.
3. When the pasta is about 5 minutes from being cooked (so the water already has a good amount of starch), scoop some pasta water and pour it into the skillet.
4. Working now on medium or medium to low heat, spread the content of the skillet towards the borders and add some grated cheese, about ¼ to ½ a cup. Whisk constantly so it doesn't stick to the bottom. My favorites are Asiago, Parmesan, Manchego or cheddar. It all depends on the flavors you want to develop on the particular dish you are making. A combination of cheeses is a great idea too!
5. After the cheese is melted, add some coconut milk, about ¼ to ½ cup, depending on how creamy you want the sauce. Sprinkle some salt and let it incorporate with everything else for a minute.
6. Toss in the pasta, add some extra cheese if desired along with some extra salt and black pepper to adjust the flavors and cook for no more than 2 minutes to allow the pasta absorbs the sauce but also to prevent the coconut milk from melting completely. Retire form heat and let it rest for an extra minute. This is crucial to allow the sauce thickens.
Even if it looks kind of liquidly don’t worry about it. As the pasta starts to cool down it will absorb the sauce and at the end you will have a super creamy pasta dish with good for you ingredients and just a nice amount of good quality cheese.
I promise I’ll update this post with the steps for a full of flavor light and hearty sauce using vegetables. For now I hope you enjoy making this