Pasta With Coconut Milk
Looking for a dairy free pasta recipe that’s quick to make and tastes delicious? Then you must try this pasta with coconut milk recipe.
ESTIMATED COST : $8.75 or $1.46 a serve
Ingredients
- 300 grams (10.58 ounces) pasta of choice e.g. macaroni, spaghetti, bow tie
- 1 tablespoon extra virgin olive oil
- 150 grams (5.29 ounces) brown onion chopped
- 350 grams (12.35 ounces) mushrooms sliced
- 1 teaspoon minced garlic
- 400 grams (14.12 ounces) canned diced tomatoes
- 150 ml unsweetened coconut milk room temperature
- 1 cup vegetable stock
- 420 grams (14.82 ounces) canned chickpeas drained and rinsed
- 4 tablespoons Nutritional yeast optional
- Salt and pepper to taste
- Fresh basil or parsley to garnish
Instructions
- Bring a large pot of salted water to boil for the pasta. Place the pasta in the boiling water. Cook according to the time given on the packet for the pasta. Once cooked, drain and set aside.
- In the meantime, heat 1 tablespoon extra virgin olive oil in a medium saucepan. Once hot, add the chopped brown onion. Saute for 1 to 2 minutes, then add the mushrooms. Continue to cook until the mushrooms and onions have become lightly browned. Then add the minced garlic. Cook for a further 3 to 4 minutes.
- Add the diced tomatoes, coconut milk, vegetable stock, and canned chickpeas to the saucepan. Stir all ingredients together. Simmer on low to medium heat for 3 to 4 minutes.
- Add the nutritional yeast if using. Season with salt and pepper and then add the cooked pasta. Turn off heat and serve.
Notes
You want to make your sauce slightly salty. This way when you add the pasta to the sauce, there should be enough seasoning.
Nutrition
Serving: 1 serveCalories: 526kcalCarbohydrates: 46gProtein: 57gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1002mgPotassium: 944mgFiber: 7gSugar: 57g
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