Spaghetti Pasta with Vegetables and Creamy Coconut milk

Spaghetti Pasta with Vegetables and Creamy Coconut milk is healthy, creamy and spicy ,which is the fusion of Italian and Thai cuisine.

This pasta recipe is loaded with fresh vegetables and creamy coconut milk ,thickened to create a luscious,creamy coating to the pasta that I think is just heavenly. On top of this Its Vegan!

Total Time:
30 mins

Serves:

INGREDIENTS:

4 tsp Olive oil

1/2 chopped onions

1 tsp Ginger garlic paste

1/2 cup Tomato puree

1/2 Red Bell Pepper

1/2 Orange Bell Pepper

1/2 Green Bell Pepper

100 gm spinach

2 tsp Basil Leaves

1 tsp Italian seasoning

1 tsp red chilli paste

1 cup coconut milk(add more if it needs to be more creamy)

400 gm Spaghetti pasta (Use whole wheat pasta for healthy option)

Method:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions for al-dente.(10-15 mins).

2. Drain the spaghetti and keep it side.

3. Cut the vegetables into thin slices except spinach.

4. Saute vegetables in 2 tsp olive oil and set aside till required. Repeat the same step for spinach.

5. In a large pan over medium-high heat olive oil. Add onions and ginger-garlic paste and saute until the onions begin to soften and turn translucent about 4-5 minutes.

6. Add tomato puree and Italian seasonings,

close the lid and Cook until raw smell of tomato goes away, for about 5-10 mins.

7. Add Red chilli paste, Coconut milk , saute until it turns to creamy sauce.

8. Once creamy sauce is ready add salt, fried vegetables and spinach. Combine it well.

9. Now add cooked Spaghetti pasta and toss till combined.

10. Finally sprinkle it some Parmesan cheese, basil leaves and pepper. Dish is ready to serve!

Note

You can replace Spaghetti Pasta with any other pasta like Penne, Fusilli, Rigatoni etc.

Comments

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