Creamy Coconut Thai Pasta

Vegan Creamy Coconut Thai Pasta

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4-6 servings

This vegan creamy coconut thai pasta is an easy, exotic, and veggie packed way to use spaghetti for a fun weeknight dinner. You can make it on a hot summer day or in the...


    1 tablespoon olive oil

    1 cup diced yellow onion

    1 small red bell pepper, diced

    1 poblano pepper, diced

    2 ears of corn, kernels removed, or 1 cup frozen corn kernels

    1 cup chopped kale

    1 (14-ounce) canned coconut milk

    4 limes, juiced

    1-pound whole wheat spaghetti, cooked according to package directions

    Salt and pepper to taste

Nutrition Facts


733 cals


27 g

Saturated Fat

20 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g


117 g


7 g


5 g


22 g


978 mg


  1. In a large pan, heat olive oil. Over medium heat, add onions, bell pepper, and poblano pepper. Sauté until onions are translucent.
  2. Add corn and kale, and season with salt and pepper. Cook until vegetables are soft.
  3. Add coconut milk and lime juice, and season with salt and pepper. Simmer for five minutes. Add cooked pasta and toss to coat pasta with sauce. Serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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