Monday, 18 June 2012

Creamy 8-minute-pasta.

- 200g pasta 
- 1 big onion
- 200ml coconut milk 
- salt, pepper, veggie broth powder
- fresh herbs e.g. mint, sage, basil
- oil

I came home from a meeting quite late and was totaly hungry but the fridge was quite empty today and I wasnt' really in the mood for cooking. I found the canned coconut milk and thought of a simple pasta dish - in the end it turned out way better than I expected. It's a very good idea to have fresh herbs on your windowsill. Almost everything is 100% better with it.

Heat a pot with enough water for the pasta. Cut the onion finely into small cubes and fry them in a teaspoon oil until they're translucent. Add coconut milk and spices, let simmer on medium heat. 
When the water is boiling, add the pasta and a big dash of salt, let them cook for 8 minutes (or whatever your pasta instructions tell you), stirring from time to time. 
Also stir the sauce from time to time, right before the pasta is done you can turn off the heat. 
Drain your pasta and add to the sauce. Cut your herbs into fine stripes and mix everything very well.

The sauce is not that coconut-ish as it might sound. It's more a very creamy, white sauce with the aroma of the herbs you use and the hearty taste of the veggie broth. Only a slight hint of coconut, but this may depend on your coconut milk brand. Of course you could use soy cream as well, the sauce will be ready in the same time.

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