Wednesday, April 17, 2013

Linguine Pasta with Vegetables and Creamy Coconut Milk

Serves: 3
Olive Oil - 2 tsps
Onions - 1/4 cup, chopped lengthwise
Garlic - 2 cloves, finely chopped
Mushrooms - 1/4 cup, chopped
Red Bell Pepper - 1/4 cup, chopped lengthwise
Green Bell Pepper - 1/4 cup, chopped lengthwise
Yellow Bell Pepper - 1/4 cup, chopped lengthwise
Spinach - 1/4 cup, chopped
Cilantro - 1 tbspn, chopped
Coconut  Milk Powder - 3 tbspns or Coconut Milk* - 2 cups
Warm Water - 2 cups
Heavy Cream** - 2 tbspns
Red Curry Paste - 2 tbspns
Linguine Pasta*** - 1/2 a packet
Parmesan Cheese - 1 tsp
Salt and Black Pepper to taste

*Omit the warm water if you are using coconut milk.
***Any pasta can be used.

Heat 2 tsps of oil in a saute pan. Add garlic and onions and cook till fragrant. Add the vegetables(except spinach) and saute for 5 minutes or till the vegetables starts turning light brown. Set aside. Mix the coconut milk powder and warm water and then add cream. Cook on a stove till thick. Now add the red curry paste and mix it well. Cook for 3 minutes.
Now mix in the linguine pasta, sauteed vegetables, spinach and cilantro. Add the salt and pepper to taste. Toss till combined. Arrange on a platter and sprinkle with parmesan cheese.