Vegetable Coconut Milk Pasta
Vegetable coconut milk pasta - a creamy and delicious dish made with a medley of vegetables, coconut milk and basic spices. It makes a perfect midweek pasta dinner that comes together in under 30 minutes.
Servings: 3 people
Calories: 367kcal
Equipment
- 1 Steel pot
- 1 Skillet/Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Cups (or) 225 gms Spirali Pasta/Cavatappi Pasta
- Water to cook pasta
- 1 Tablespoon Olive Oil
- 1 medium Onion peel and chop finely
- 2 cloves Garlic peel and mince
- 1 medium Carrot wash, peel and chop finely
- 1 Capsicum/Bell Pepper wash, deseed and chop finely
- ½ Cup (or) 75 gms Frozen Green Peas thaw
- ½ Cup (or) 80 gms Frozen Corn thaw
- 200 gms (or) 1½ Cup Passata
- 400 ml Coconut Milk
- Salt as required
- Ground Black Pepper as required
- 3-4 sprigs Fresh Parsley wash and chop finely
Instructions
- Bring a pot of water to a rolling boil over medium heat.Water
- Add pasta, salt and cook until al dente.2 Cups (or) 225 gms Spirali Pasta/Cavatappi Pasta, Salt
- Drain water and set pasta aside to use later.
- Heat oil in a wide steel pan over medium heat.1 Tablespoon Olive Oil
- Once oil is hot, add onion, garlic and cook until soft.1 medium Onion, 2 cloves Garlic
- Add carrot, capsicum/bell pepper, corn and green peas.1 medium Carrot, 1 Capsicum/Bell Pepper, ½ Cup (or) 75 gms Frozen Green Peas, ½ Cup (or) 80 gms Frozen Corn
- Sauté until vegetables start to soften.
- Add passata, mix well and cook for a couple of minutes.200 gms (or) 1½ Cup Passata
- Now add coconut milk, salt, pepper and mix well.400 ml Coconut Milk, Ground Black Pepper, Salt
- Simmer it for 3-5 minutes until the sauce reaches the desired consistency.
- Finally, add cooked pasta, parsley and stir until everything is well combined.3-4 sprigs Fresh Parsley
- Taste and add more seasoning if necessary and switch the heat off.
- Enjoy delicious vegetable coconut milk pasta with any side dish of your choice.
Notes
Consistency: If creamy coconut milk sauce gets thick, add reserved pasta water, stir well, simmer for a few minutes and then toss the cooked pasta.
Pasta: Once the pasta is cooked, reserve a cup of water, drain the remaining water and immediately add cold water over the pasta in the colander to prevent it from cooking further and sticking to each other.
Sauce: Adjust the sauce based on your pasta texture preference. Add more if you prefer your pasta a bit wet or add less for a bit of dry and crunchy pasta.
** Nutritional information provided here is estimated and for guidance only. Please refer to my Recipe Disclaimer for more details.
Nutrition
Calories: 367kcal | Carbohydrates: 18g | Protein: 5g | Fat: 33g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 54mg | Potassium: 790mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3971IU | Vitamin C: 46mg | Calcium: 60mg | Iron: 6mg
