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A bowl of chili oil pasta tossed with sauce, garnished with chopped parsley and sesame seeds, with a fork resting on the side.
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Chili Oil Pasta with Coconut Milk

Easy chili oil pasta with coconut milk, garlic, and soy sauce. Creamy, spicy, and ready fast!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Entrées
Cuisine: Chinese Fusion, Italian Fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 496kcal
Author: Kristen Wood

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
US Customary - Metric

Instructions

  • 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.
    A wooden spatula stirs cream, spices, chili oil pasta, and seasoning in a skillet, creating a swirled mixture.
  • 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.
    Cooked spaghetti noodles in a bowl, tossed with a vibrant red, oily chili oil pasta sauce.
  • Stir in the nutritional yeast. Toss again for 1 to 2 minutes, allowing the sauce to thicken and cling to the pasta.
    Close-up of cooked spaghetti being mixed with a yellow powdered seasoning and chili oil pasta using green-tipped tongs.
  • Serve immediately topped with fresh herbs and sesame seeds. Enjoy!
    A bowl of cooked noodles tossed in chili oil pasta sauce, garnished with chopped herbs and sesame seeds, with a fork resting on the side.

Video

Notes

Storage and Reheating
Store any leftover pasta inside an airtight container in the refrigerator for 3-5 days. While you can freeze the sauce for up to 3 months, I don’t recommend freezing the mixed pasta and sauce since the texture might change. 
You can reheat the dish on the stovetop or in the microwave. Stir gently so the oil sauce warms evenly. If it’s too dry, add some liquid to revive the texture.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 68g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 800mg | Potassium: 304mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
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