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Rigatoni with broccoli in coconut sauce

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Ingredients for 4 servings:

  • 500 g broccoli
  • 400 g pasta (rigatoni)
  • 2 cloves garlic
  • 1 onion(s)
  • 1 tbsp olive oil
  • 5 tbsp white wine
  • 400 ml coconut milk, unsweetened
  • ½ tsp vegetable broth
  • 1 tsp cornstarch
  • 2 tbsp lime juice
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and delicious

Trim and wash the broccoli and divide it into small florets. Sauté in salted water for 6 minutes. Cook the pasta according to the package instructions. Finely dice the garlic and onion and sauté in oil in a pan. Deglaze with wine. Add the coconut milk, 1/8 l water, and the broth; bring to a boil. Mix the cornstarch with a little water until smooth, then add it to the sauce and simmer for about 1 minute. Season with salt, pepper, and lime juice. Add the broccoli and heat briefly. Mix the sauce with the pasta and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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