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Spaghetti Marinara in Coconut Milk

The combination of succulent seafood, fresh tomatoes, garlic, and coconut milk is simply superb. When the ingredients hit the wok, they will sing! Enjoy my mum's Spaghetti Marinara in Coconut Milk.

Most cook a red sauce spaghetti marinara but I grew up with my mum’s version.

It is, I believe the best, so I asked my mum if she would allow me to share her recipe with you. She agreed! Create it, Cook it and Share it with your loved ones and I’m sure they will all agree - it’s a keeper!

Watch How to Make It

Spaghetti Marinara in Coconut Milk

Serves 4

Prep 5 minutes

Cook 15 minutes


400g Spaghetti, gluten-free

800g Seafood Marinara Mix

10 garlic cloves, minced

2 tablespoons extra virgin olive oil

2 large tomatoes, peeled and finely diced

1 red chilli, sliced (optional to remove seeds)

1 cup finely chopped parsley

150ml dry white wine

400ml can of coconut milk

Sea salt, a generous amount

Freshly Ground Pepper, a generous amount


1. Cook the pasta in salted boiling water and according to packet instructions.

2. In a large wok heat the extra virgin olive oil and add the garlic and chilli. Stir continuously for a minute and then add the Marinara Mix. Make sure the heat is on high and the wok is hot. Continuously stir for 3 minutes.

3. Now add the tomato, parsley, dry white wine and season generously. Continue to stir for another 2 minutes.

4. Add the coconut milk and bring to a boil. Once boiling turn off the heat and add the pasta to the wok. Toss gently to combine well.

5. Allow sitting for 6-7 minutes before serving which allows the pasta to absorb the coconut milk. Serve with extra slices of chilli and a good amount of freshly ground pepper.


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