Vegetable Pasta with Coconut Milk

October 22, 2022

Vegetable Pasta with Coconut Milk

This light & creamy vegan vegetable pasta is the perfect weeknight meal! It's satisfying and is ready in 30 minutes and requires just a pan. The pasta gets tossed in a creamy coconut sauce and loaded with vegetables and ofcourse you can put a new spin on it and customize it with your favorite or

in-season veggies.

So let's dive into the ingredients

Ingredients

450 g pasta (This recipe will work with any pasta)

2 tbsp. olive oil

2 tbsp butter

2 small bell peppers cut in sticks

8-10 beans finely chopped

1/2 cup.sliced carrots

1/4 cup peas (optional)

4-5 garlic cloves minced or chopped

½ cup onion diced/cubed

300-350 ml Full-fat unsweetened coconut milk

½ cup parmesan cheese

½ cup mozzarella cheese or more if preferred

Salt

Black Pepper

Red chili flakes @happy chef

Pizza and Pasta seasoning @happy chef

Method

1.Cook the pasta in accordance with the directions on the package, but al dente (firm to the bite). Drain and keep aside

2.Add oil and butter to melt on medium heat. Then add the garlic followed by onions. Cook for 2-4 minute or until fragrant.

3. Add the remaining veggies followed by salt, red chilli flakes, pasta seasoning and black pepper

4. After the vegetables soften or are partially cooked add the milk slowly while stirring.

When the sauce starts to bubble, reduce the heat to medium low. Add the grated parmesan cheese and continue to stir.

5.Then add the pasta in batches and stir in between each addition. If required add 1/2 cup water if additional sauce is desired.

6. Taste and season it with some salt, black pepper, pizza and pasta seasoning and red chilli flakes. Add the mozzarella cheese and mix well till the pasta is coated well with the sauce.

Note- if the sauce does not thicken after the addition of parmesan cheese you can avoid adding any water but additionally add the mozarella cheese rather than adding it at the end