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Pasta with coconut milk sauce in a bowl topped with chopped basil.

Hidden Veggie Coconut milk Pasta sauce

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 serves 1x
  • Category: Main meals, pasta
  • Method: Stovetop + blender
  • Cuisine: American


A simple coconut milk pasta sauce blended up with tons of hidden veggies. It’s deliciously creamy, dairy-free, vegan and so easy to make. The tastiest and easiest way to sneak some veggies into your diet!


  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 red capsicum (bell pepper), diced
  • 2 stalks of celery, diced
  • 4 carrots, diced
  • 1 tablespoon Italian dried mixed herbs
  • 1/2 teaspoon salt, to taste
  • ¼ tsp chili flakes
  • 1/2 cup canned coconut milk
  • 2 1/2 cups water
  • 1x 500g box pasta of choice


  1. Heat olive oil in a large pot over medium heat and saute the onion, capsicum (bell pepper), celery, carrots, and garlic for 5 minutes.
  2. Add the Italian seasonings, salt and chili flakes. Allow to cook, stirring occasionally, for 10 minutes, until veggies are soft.
  3. Stir in the coconut milk and water
  4. Allow to simmer for about 30 minutes.
  5. Carefully spoon the sauce ingredients into a high speed blender (i used my vitamix), then blend until super smooth. Depending on the size of your blender, you may need to blend in batches.
  6. Cook pasta according to package instructions.
  7. Return blended sauce to your hot pan while you cook your pasta of choice before mixing with sauce and serving. *Note, this can also be served with any protein, veggies, or spaghetti squash instead of pasta.


  • Store leftover sauce in an airtight container in the fridge for up to 4 days or freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating. 

Keywords: hidden veggies, coconut milk, pasta sauce