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Thai Basil Pasta is simple to prepare and packs a delicious flavor punch. Creamy coconut sauce loaded with veggies, and served over pasta; it’s perfect for a quick and convenient “Meatless Monday” weeknight dinner.
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Recipe Notes
I love this Thai Basil Pasta made with Red Lentil Gluten Free Penne. I thought the color and flavor perfectly suited the dish.
Of course, you could make this recipe with any delicious pasta. Use a regular or a gluten free pasta. Use a pretty colored or tasty flavor pasta. I’ve seen great protein enriched pastas as well.
It’s simple to make this “better for you”, quick and convenient, meatless, and gluten free meal.
Serve it along side some Thai Mushroom Wraps for a fun meal!
Mix it up
Mix up the quick sauce. Sauté some beautiful veggies. Cook up the pasta. And toss it all together with fresh Thai basil.
Pasta is such a quick and delicious dinner. Be sure to check out my recipes for Red wine pasta, Garlic Sesame Noodles, Blackened shrimp pasta, Mushroom Sun Dried Tomato Pasta, and Weeknight tuna pasta.
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Recipe
Thai Basil Pasta Recipe
Ingredients
Pasta:
- 8 ounces pasta
Sauce:
- ½ cup canned full fat coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons brown sugar
- ¼ teaspoon ground ginger
Veggies:
- 1 tablespoon olive oil
- 1 small shallot chopped
- ½ cup shredded carrots
- 2 baby bok choy chopped keep white parts separate from dark leafy green parts
- ½ cup fresh Thai basil or regular basil leaves chopped
Instructions
Prepare pasta:
- Bring 3 quarts water to a boil, salt if desired. Add pasta. Stir; reduce heat to a gentle boil. Cook 7-9 minutes or until desired doneness. While the pasta cooks, prepare the rest of the meal.8 ounces pasta
Prepare the sauce:
- In a bowl, whisk together coconut milk, soy sauce, brown sugar, and ground ginger. Set aside.½ cup canned full fat coconut milk, 2 tablespoons low-sodium soy sauce, 1 ½ tablespoons brown sugar, ¼ teaspoon ground ginger
Cook veggies:
- Heat 1 tablespoon oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Add the chopped shallot, and cook until starting to brown, about 5 minutes. Add the carrots and the white parts of the bok choy to the hot skillet with the shallot, and cook another 5 minutes. Add the dark green leafy parts of the bok choy to the skillet with the other veggies, and cook until the leafy parts begin to wilt. Remove the cooked veggies from the skillet to a large bowl.1 small shallot, ½ cup shredded carrots, 2 baby bok choy chopped
- Add coconut milk mixture to the pan, and bring to a boil and stir until sauce thickens, about 1 minute. Remove from heat and stir in basil leaves.½ cup fresh Thai basil or regular basil leaves chopped
- Drain the cooked pasta in a colander, and rinse under hot water.
- Stir sauce into the large bowl with the cooked veggies, and serve large spoonfuls of the veggie mixture over cooked pasta. Garnish with fresh bean sprouts if desired.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Nikki
My friend Shari has moved to a plant based diet and she loved it when I made her this meal! We all loved it! So flavorful!
Julie Menghini
We made this for dinner and while we love Thai basil, it was amazing using the Black Bean Penne! It was amazing!
Sharon
I’m going to have to keep my eyes open for that red lentil penne! That sounds awesome. I’m so happy that more and more of these healthier versions of pasta are being made available.
Deb Clark
I love my Vons too – they have the best stocked stores in our area. This recipe was easy to make and so yummy! I’ll use this pasta next time. This time I just used what was in my cupboard. Can’t wait to grab that pasta and make this dish – delicious!
Michelle
Great easy dinner; my family loved it!! I’m always looking for more meatless meal ideas, and this one was great. We don’t have VONS but I can still get red lentil pasta. 🙂
Kathleen
This was such a delicious meal! Our family loved it! While I no longer live near a Von’s, my first job at 16 that took me through college was working for Von’s! Always loved their stores.
Kay
This is a fantastic easy plant based midweek meal and even better high in protein, which is always good if you are training/ doing a lot of exercise through the day.
I made it for dinner this past weekend and it was great. Filled me up and was tasty.
Madi
What an awesome dinner idea! I love thai flavors and pasta, this is my new favorite!
Michaela Kenkel
Made this tonight and I had to rush over and tell you how much we all loved it! Thank you for always giving me creative dinner options!! I love your recipes!
Choclette
Love the colour and the flavor of red lentil pasta. Protein embedded in your pasta is such a good thing, you can then enjoy whatever sauce you like and not have to worry about protein. Love the Thai flavours in your sauce. I made it last night for dinner & it was great! Thanks for the recipe.
Jennifer Stewart
This is so much better than any take out I have had! And so easy to make!
PT
Easy, healthy, full of flavor l!