Quick, simple, and delicious! This creamy sauce is just as addicting as it sounds. Vegan farfalle pasta tossed in a super creamy rose sauce made with coconut milk.
Looking some easy, quick, and delicious for a weeknight dinner? This Vegan Farfalle Pasta with a Creamy Coconut Rose Sauce is calling your name. Silky smooth with a sweet coconut flavour, this sauce is one of our new favourites! Even better that this recipe comes together with mostly pantry ingredients.
Coconut milk gives this sauce it’s thick, creamy texture while also offering a sweet, fresh flavour. This simple, yet flavourful sauce is flavoured with onion, garlic, Italian seasoning, chili flakes, and mushrooms.
Why you’ll love this recipe:
- The sauce is creamy and delicious!
- Comes together in under 40 minutes.
- Made with just 11 ingredients.
Top tips for making a Vegan Farfalle Pasta with Creamy Coconut Rose Sauce:
- Salt the pasta water. Pasta is delicious but it can be made even more delicious with a little salt. One of the most important rules when cooking pasta is to salt the cooking water like the sea. Salted water will enhance the flavour of the pasta and make every bite delicious.
- Cook until al dente. Pasta should be cook until just al dente. It will continue to cook after you remove it from the water so cooking until al dente ensures you don’t over cook the pasta. It also helps to coat the pasta in the sauce better due to the extra starch.
- Use a high fat coconut milk. The higher the fat percentage the creamier and richer the sauce will be. We love this dish because of it’s light richness, so full fat coconut milk is even better.
- San Marzano tomatoes are key. Yes, you can use any canned or jarred tomatoes for this recipe, but for the best flavour we reccomend using San Marzano tomatoes. Kat got this tip when she took a cooking class at a local Italian restaurant and has never looked back. They have a sweet flavour, lower water content, and less seeds making them great for sauce.
- Save the pasta water. Pasta water is a MAJOR ingredient when making pasta sauces so before you drain the pasta be sure to reserve about a cup of it for use in the sauce.
Ingredient Notes
- Farfalle Pasta – Also known as bowtie pasta, we love using farfalle when served with a creamy sauce. However you can substitute for any other of your favourite pasta shapes.
- Shallots – We used shallots for this recipe, but you can also use yellow or white onion.
- Mushrooms – You can use shiitake, cremini, portobello, or any other mushroom you love.
- San Marzano Tomatoes – You can find these at most grocery stores with the canned products. Look for San Marzano tomatoes from Italy, however if you want to save a few dollars on this recipe you can opt for San Marzano type tomatoes for a similar flavour profile. We often get the San Marzano type tomatoes when on a budget, which is more often than not.
- Coconut Milk – Find coconut milk at any grocery store, however they’re not all created equal. You’ll want the canned coconut milk for this recipe, not the coconut beverage in the carton. When picking a coconut milk, opt for one with the highest fat content for the creamiest sauce.
- Parsley – We like curly parsley for this, but flat works as well.
Other vegan pasta recipe you’ll love:
- Kale Pesto Pasta
- Vegan Scarlett’s Pasta
- Creamy Sun-Dried Tomato Pasta
- One-Pot Chickpea Tomato Pasta
- Easy Vegan Lasagna
How to make Vegan Farfalle Pasta with Creamy Coconut Rose Sauce:
Vegan Farfalle Pasta with Creamy Coconut Rose Sauce
Quick, simple, and delicious! This creamy sauce is just as addicting as it sounds. Vegan farfalle pasta tossed in a super creamy rose sauce made with coconut milk.
Print Pin ItServings: 4 Servings
Ingredients
- 240 g (3 cups) farfalle pasta, uncooked
- 1 tbsp olive oil
- ⅓ cup shallots, diced
- 1½ cups mushrooms, sliced
- 2 cloves garlic, minced
- ½ tsp Italian seasoning
- pinch chili flakes
- pinch kosher salt
- 1 can San Marzano tomatoes, (28 fl oz)
- 1 cup coconut milk
- chopped parsely, for topping
Instructions
- Bring a medium-sized pot of boiling water to a rapid boil. Cook pasta until al dente. Once cooked reserve about a ½ cup of the pasta water then drain the rest. Set aside.
- Heat olive oil in a large frying pan over medium heat. Once warm add shallots and mushrooms. Cook for 2-3 minutes, stirring every 30 seconds. Season with salt, pepper, chili flakes, and Italian seasoning. Add garlic and cook for an additional 1-2 minutes.
- Add the full can of tomatoes to the frying pan along with coconut milk – stir to combine. Cook for an additional 5 minutes.
- Toss cooked pasta with sauce until coated. Add as much or as little pasta water as needed to thin the sauce to your desired consistency.
- Sprinkle with parsley and serve.
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