Creamy Veggies & Curry Pasta (Print Version)
# Ingredients:
01 -
200 g of linguine
02 -
1 large carrot
03 -
1 leek
04 -
1 red bell pepper
05 -
1 big onion
06 -
1 small zucchini
07 -
300 ml coconut milk
08 -
18 ml heavy cream
09 -
1-2 tsp red curry paste
10 -
Curry powder, salt, pepper
11 -
Optional: fresh cilantro or chives
# Instructions:
01 -
Chop the onion into thin slices, cut the carrot into sticks, and dice the remaining vegetables into bite-sized chunks.
02 -
Boil salted water in a pot first. Meanwhile, warm olive oil in a skillet and sauté the carrot sticks and red bell pepper until they soften a bit. You can test with a knife or just have a taste. Then mix in the onion, zucchini, and leek. Keep stirring occasionally, adding salt and pepper as needed.
03 -
Once your water is boiling, cook the linguine according to the package directions.
04 -
Pour in the coconut milk and cream to the vegetables, stirring everything together until smooth. Add the red curry paste along with some curry powder. Have a taste and adjust the seasonings—salt and pepper as you like.
05 -
Drain the cooked pasta and toss it into the skillet with your veggies and sauce. Give it a good stir to coat everything evenly, and then dish it out!