This is a recipe I created for Calgary Co-op
It’s been a little while since I posted a new recipe on the blog.. Creating my online vegan cooking school has taken most of time these past few months – it’s been fun to create it but also very intense!
I am happy to have time once again to create new recipes!
This recipe is a great way to use up veggies you have in the fridge/freezer – check out the notes below for substitutions and topping ideas!
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 2-4
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(Gluten free optional)
Ingredients
- 4 medium carrots*, sliced
- 1 onion, diced
- 3 garlic cloves, sliced
- 3 cups water
- 1 cup coconut milk
- 2 tbsp nutritional yeast flakes (optional)
- 1 tsp curry powder
- 1 tsp sea salt
- ¼ tsp ground nutmeg
- ¼ tsp ground pepper
- ½ lb (227 grams) dry pasta** of choice
- 1 cup green peas, plus a handful for garnish
- A handful of chopped cilantro and/or chives
- 1-2 tbsp lemon juice
*You can substitute the carrots with 2 cups of cauliflower florets, or 1 medium yam, diced.
**Use gluten-free pasta for a gluten free option (I like brown rice pastas, but there are many options these days)
Instructions
- Place carrots, onion, garlic, and 3 cups water in a medium pot.
- Bring to a boil, then cook on medium-high heat for 15 minutes.
- Transfer pot content (including the liquid) into a blender.
- Add coconut milk, nutritional yeast, curry powder, salt, nutmeg, and pepper.
- Blend into a creamy consistency.
- Cook pasta according to package instructions.
- Drain well.
- Combine cooked pasta, 1 cup of green peas, and sauce.
- Mix well.
- Cook on low heat for 2-3 minutes.
- Garnish with green peas and chopped cilantro/chives.
- To serve, squeeze a bit of lemon juice on top!
Got other veggies you want to use up in the fridge/freezer? You can top this dish with steamed broccoli, sautéed mushrooms or bell peppers.
If the sauce looks too runny; once you mix the pasta with the sauce, set it aside to allow the pasta to soak some of the sauce, then heat up and serve.
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