This chili oil pasta is bold, creamy, and packed with flavor. Chili oil, garlic, and fresh ginger come together with rich coconut milk to create a silky, spicy sauce that coats every strand of pasta. Finished with herbs, green onion, and a sprinkle of sesame seeds, it’s a simple dinner that feels anything but basic!
A Note From Kristen
If you’re looking for a flavorful way to switch up your pasta routine, this chili oil pasta is it! It’s creamy, spicy, and packed with garlicky goodness, with a rich sauce that clings to every strand. I love how versatile it is, I can keep it simple or dress it up depending on my mood. It’s one of those easy pasta recipes I keep coming back to. I hope you love it too!
~Kristen
What I Use and Why It Works
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Chili Oil Noodles
01
MAKE THE SAUCE
Cook spaghetti in well-salted water until just shy of al dente, reserving 1/4 cup pasta water before draining. Meanwhile, heat oil in a skillet over medium heat and cook garlic and ginger until fragrant, about 1 minute. Stir in chili oil and let it sizzle for 30 seconds, then add coconut milk, soy sauce, vinegar, maple syrup, salt, and pepper. Whisk and simmer for 3 to 4 minutes until slightly thickened.
02
ADD NOODLES
Add the drained spaghetti and reserved pasta water to the skillet and toss until the noodles are evenly coated and glossy.
03
ADD NUTRITIONAL YEAST
Stir in the nutritional yeast and toss for 1 to 2 minutes until the sauce thickens and clings to the pasta.
04
SERVE
Serve immediately topped with fresh herbs and sesame seeds. Enjoy!
What I Love to Serve with This Chili Oil Pasta
- Pair with roasted vegetables.
- Top with crispy tofu, sautéed mushrooms, roasted peanuts, air-fried tempeh, or a fried egg.
- Serve with my cilantro salad.
- Toss in spinach, bok choy, broccoli, or snap peas.
- Sprinkle with lemon zest before serving.
A Few Tips That Make This Even Better
- Don’t skip the reserved pasta water, it makes the sauce silky and helps it cling to the noodles.
- I like to cook the pasta just shy of al dente so it finishes in the sauce.
- This also works well with penne or soba noodles.
More Pasta Recipes to Try Next
Chili Oil Pasta with Coconut Milk
Ingredients
- 12 ounces spaghetti noodles use gluten-free if necessary
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic finely minced
- 1 teaspoon fresh ginger root grated
- 1/4 cup chili oil store-bought or homemade chili oil
- 1 13.5-ounce can full-fat coconut milk
- 2 tablespoons soy sauce or tamari use gluten-free if necessary
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup reserved pasta water
- 2 tablespoons nutritional yeast or finely grated Parmesan if not vegan
- Fresh cilantro or basil for garnish
- Toasted sesame seeds for serving
Method
- Bring a large pot of well-salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve 1/4 cup of the pasta water, then drain.
- Heat the oil in a large skillet over medium heat. Add the garlic and ginger. Cook for about 1 minute, stirring constantly, just until fragrant.
- Stir in the chili oil and let it gently sizzle for 30 seconds to bloom the spices.
- Pour in the coconut milk, soy sauce, vinegar, maple syrup, salt, and pepper. Whisk until smooth. Simmer for 3 to 4 minutes, until slightly thickened.
- Add the drained spaghetti and reserved pasta water to the skillet. Toss well with tongs until the sauce fully coats the noodles and turns glossy.
- Stir in the nutritional yeast. Toss again for 1 to 2 minutes, allowing the sauce to thicken and cling to the pasta.
- Serve immediately topped with fresh herbs and sesame seeds. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
