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Asian-inspired cashew coconut milk sauce with Parmesan

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Ingredients for 2 servings:

  • 1 cm ginger
  • 1 can coconut milk
  • 2 shallots
  • 2 servings of whole-wheat pasta (spaghetti)
  • some soy sauce
  • e.g. curry powder
  • sesame oil
  • 1 handful of cashews
  • 1 handful of Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Finely dice the shallots and ginger, and chop the cashews. The size is a matter of taste. Lightly fry everything together in sesame oil and deglaze with the soy sauce. Then add the coconut milk and season with curry powder, salt, and pepper. Add the Parmesan cheese and let it simmer. Prepare the noodles as usual and stir into the sauce.

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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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