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COCONUT PASTA

Print Recipe
Author Jehan Powell

Ingredients

  • ¾ lb pasta
  • 1 tsp olive oil
  • 1 red bell pepper cut into thin strips
  • 1 carrot julienned
  • 1 tsp crushed ginger
  • 4 cloves garlic thinly sliced
  • 1-13 oz can Coconut Milk
  • 2 chicken bouillon omit to make dish vegan
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • Salt to taste
  • 3 scallion thinly sliced
  • Avocado optional

Instructions

  • Cook pasta according to directions on the package.
  • While the pasta cooks, in a wide pot over medium fire heat oil. When oil is hot, add red bell pepper, carrot, ginger and garlic and cook for about 2 minutes until the vegetables soften.
  • Add coconut milk, chicken bouillon, black pepper, red pepper flakes and bring to a boil. Cook until coconut milk thickens, about 5 minutes.
  • Add cooked and drained pasta and salt to taste then toss to coat. Cook for an additional minute. Remove from heat and add fresh chopped scallion. Serve with sliced avocado.