Creamy Coconut Corkscrews
- Servings : 2-3
Ingredients
- 3 cups corkscrew pasta (or spirals, noodles, etc.)
- 2 cups veggies, a mixture of snow peas, mushrooms, sliced onions and carrots *
- 1 TB. vegetable oil or water
- 1 cup coconut milk
- 3 TB. soy milk
- 1 TB. each cornstarch & tamari
- 1 tsp. dried basil
- salt and pepper to taste
- Fresh basil, chopped (optional)
* Use any combination of your favourite veggies, or try: broccoli, chopped red pepper, minced garlic and ginger.
Directions
Step 1
Cook pasta in boiling water until done. While pasta cooks sauté the 2 cups of veggies in oil or water, until tender but still crisp.
Step 2
While veggies are sautéing, mix coconut milk, soy milk, cornstarch, tamari and dried basil in saucepan. Mix well with a wire whisk. Cook over medium heat, stirring until mixture is smooth and very thick. Salt and pepper to taste.
Step 3
Drain pasta well. Stir in the creamy sauce.
To serve
Top with the lightly sautéed veggies and chopped basil. Serve with a green salad.
Notes
Tip:
Just double or triple the amount of ingredients for more servings.
Suggestions:
The corkscrew pasta only takes approximately 8 minutes to cook. The sauce can be made ahead in a double boiler, and kept warm while the pasta cooks.
Recipe Source:
Peace
in Every Bite
Reprinted with permission from the author, Two Moons.
Photograph © Wanda Embar.
