John Myers
One-pot Pasta with Zucchini and Carrots and Coconut Milk
The perfect one-pot pasta with zucchini and carrots and coconut milk recipe with a picture and simple step-by-step instructions.
- 200 g Whole wheat pasta
- 3 Pc. Medium sized carrot
- 1 Pc. Medium-Sized zucchini
- 1 Pc. Onion red
- 2 Pc. Garlic cloves
- 1 handful Sunflower seeds
- 1 handful Chopped walnut kernels
- 1 pinch Salt from the mill
- 1 pinch Black pepper from the mill
- 1 pinch Curry hot
- 1 handful Chopped basil
- 200 ml Vegetable broth
- 150 ml Coconut milk
- Freshly grated Parmesan
- Wash, clean and spiral the zucchini and carrots. Chop the onion and garlic into small pieces. Roast sunflower seeds and walnuts in a hot pan without fat.
- Put the VK noodles, the vegetables and some of the nut mixture in a saucepan. Add the soup and coconut milk as well as salt, pepper and curry and bring to the boil briefly. Simmer gently for 10-15 minutes. Maybe try the pasta in between so that it doesn’t get too soft. Always stir towards the end of the cooking time, otherwise it can burn very easily.
- Stir in the finely chopped basil. For the vegan version without Parmesan, otherwise serve the pasta with the remaining nut mixture, as well as some basil and grated Parmesan!
Facebook Comments