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Creamy Coconut Thai-Inspired Pasta with Lime & Basil : A Tropical Plant-Based Escape

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Transport your taste buds with this bright, fragrant, and entirely plant-based pasta dish. Creamy Coconut Thai-Inspired Pasta brings together silky noodles and a coconut milk sauce infused with lemongrass, garlic, lime zest, and fresh basil. It’s vibrant, light, and totally satisfying—the kind of meal that feels both comforting and refreshing. Perfect for warm evenings, tropical flavor fans, and anyone craving a meatless dish with a twist.

Ingredients

Scale

12 ounces linguine or spaghetti

1 tablespoon coconut oil

3 garlic cloves, minced

1 tablespoon freshly grated ginger

1 stalk lemongrass, trimmed and minced (or 1 tablespoon lemongrass paste)

Zest of 1 lime

1 can (13.5 oz) full-fat coconut milk

1 tablespoon soy sauce or tamari

1 teaspoon maple syrup or agave

Juice of ½ lime (more to taste)

Salt and pepper, to taste

1 cup snap peas or snow peas, sliced

1 red chili, thinly sliced (optional, for heat)

½ cup chopped fresh basil (Thai basil if available)

Lime wedges and more basil for serving

Instructions

Cook pasta according to package instructions; drain and set aside.

In a large skillet, heat coconut oil over medium heat. Add garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant.

Stir in lime zest, coconut milk, soy sauce, and maple syrup. Simmer for 5 minutes to let flavors meld.

Add snap peas and cook for 2–3 minutes until just tender.

Stir in cooked pasta, lime juice, and chopped basil. Toss well to coat and adjust seasoning with salt and pepper.

Serve in shallow bowls, garnished with fresh basil, sliced chili, and lime wedges.

Nutrition

Find it online: https://thecomfortspoon.com/creamy-coconut-thai-inspired-pasta-with-lime-basil-a-tropical-plant-based-escape/