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Looking for a quick sauce to use for pasta or rice? We’ve got it right here baby! This vibrant sauce is made in just 15-minutes. It’s creamy and super flavorful. It’s REALLY GOOD, and it’s not anything like your normal pasta sauce. This is a sauce you’ll want to make when you’re looking to try something not so ordinary. It’s unique, but also really delicious!
Much of the flavor for this sauce comes from a can of full-fat coconut milk. Don’t worry, it doesn’t make sauce taste like an almond joy! Lauren doesn’t care for coconut flavor much, but she loves this sauce!
Canned coconut milk is a really great ingredient for sauces. It’s got a high fat content which makes it creamy and comforting. Even though canned coconut milk has a high fat content, this recipe is still really healthy. A big serving of this sauce over pasta only contains 16 grams of fat (~25% of the daily recommended value), and it’s loaded with essential nutrients.
Diced tomatoes with chiles also play a big part of the flavor and spice of this sauce. When I’m at the grocery store I’m pretty much always grabbing a can or two of these, because they add so much flavor to just about any dish. It’s a really good ingredient to always have on hand. However, if you can’t handle a bit of spice then definitely grab the “mild” version!
We love this recipe because it’s super flavorful, and it’s made so quickly and easily. No need to simmer it all day. Simply cook the veggies for a few minutes, add the remaining ingredients, and cook it all together for another 5 minutes. It all comes together so beautifully!
Creamy & Flavorful 15-Minute Vegan Sauce for Pasta or Rice
- 1 can diced tomatoes w/ chiles (~14.5oz)
- 1 can coconut milk (full fat, ~13.5oz)
- 8 oz mushrooms sliced
- 2 cups bell pepper chopped
- 3 cloves minced garlic
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tsp dried basil (or a handful of fresh basil)
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp nutritional yeast
- 1 Tbsp tomato paste
- Heat a skillet on medium. After it's hot add 1 Tbsp of water, and add the mushrooms, bell peppers, and garlic. Cook for 4-5 minutes stirring often.
- Add remaining ingredients to the skillet and cook on medium-low for another 5 minutes.
- The sauce goes great on pasta or rice.
Wanna try another canned coconut milk recipe?
Check out our Vegan Indian Curry which also uses canned coconut milk. It’s really good.
Or how about some other pasta recipes?
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