Coconut Curried Veggies and Pasta

A delicious blend of flavors in a nice pasta dish...

Coconut Curried Veggies and Pasta

This coconut curried veggies and pasta recipe is really a different way to enjoy a light pasta dish.  When we developed it we used frozen vegetables but of course you can make this recipe with fresh veggies and it would be all the better.

The sauce for this delicious coconut curried pasta dish is quite simple but lends a nice flavor that is not over-powering.

I like curried dishes. But sometimes the flavor can be a bit overwhelming, depending on how you are serving it. For this dish we wanted a taste of curry but not too much.

The same goes for the coconut milk. Use the amount recommended here and the two flavors, the curry and coconut, will blend together perfectly and produce a nice white sauce that compliments the pasta and veggies very nicely.

Of course, if you really love curry and don't mind a little more feel free to adapt this curried veggies and pasta recipe to your liking. No matter how you make it we think you're going to enjoy the terrific flavor combinations that make this pasta recipe one that you will do over and over again!

Coconut Curried Veggies and Pasta


1/2 pkg.(8 oz.) cooked whole grain Rotini
1` tablespoons all-purpose flour
2 teaspoons curry powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 (14 oz.) can of coconut milk
1 teaspoon fresh lime juice
1 (1 lb.) pkg. of frozen broccoli, cauliflower and carrot blend
1 cup of frozen sweet peas

How we make it

1. Cook pasta according to package directions. Drain, cover to keep warm and set aside.

2. Meanwhile, in a small bowl combine the curry powder, flour, salt, pepper and 1/4 cup of coconut milk. Use a wire whisk to blend together well. Stir in the remaining coconut milk and lime juice. Set aside.

3. Using a large saucepan, combine frozen veggies and peas with 1/2 cup water. Bring to a boil then reduce the heat, cover and simmer for about 8 minutes or until veggies are crisp-tender. Drain and set aside.

4. In the same saucepan, pour the rest of the coconut milk mixture and slowly bring to a boil, stirring constantly so as not to scorch it. Once at a boil, stir for one more minute. Then stir in the veggies and continue to cook over medium heat until the veggie are heated through.

5. When heated thoroughly, add the veggie mix to the pasta and gently toss to mix.

Makes about 4 servings

Per serving (1/4 of the recipe): Calories 310, calories from fat 50, total fat 6g, saturated fat 4g, cholesterol 0g, sodium 420 mg, total carbs 55g, dietary fiber 5g, sugars 9g, protein 8g.

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