Vegetarian Paste "Coconut-Carrot"
2 servings
25 minutes
Vegetarian 'Coconut-Carrot' pasta is an unusual blend of Italian culinary tradition with exotic notes. Light, fragrant, and delicate, it combines the sweetness of carrots, the richness of coconut milk, and the freshness of cherry tomatoes to create a harmonious flavor. This pasta is an ideal choice for plant-based cuisine lovers as it is not only nutritious but also healthy. It can be served as a standalone dish or as part of a light lunch. Coconut milk adds a gentle creaminess while sesame and parsley provide subtle, pleasant nuances. Inspired by traditional pasta, this recipe offers a completely new gastronomic experience perfect for those seeking something original and delicious.
1
Put well-salted water to boil for spaghetti and heat a pan with oil. When the water boils, add the spaghetti and cook until done. Rinse after cooking.
- Spaghetti made from durum wheat: 110 g
- Sunflower oil: to taste
2
Meanwhile, chop the onion into small pieces and add to a pan heated on low heat. Sauté for 7 minutes.
- Onion: 80 g
3
Clean and grate the carrot on a fine grater, put it in the pan, and mix.
- Carrot: 100 g
4
Add salt, sugar, and cook on low heat for 7 minutes.
- Salt: 0.5 teaspoon
- Sugar: 2 teaspoons
5
Cut the tomatoes in half or quarters, put them in a pan, and stir.
- Cherry tomatoes: 5 piece
6
Add coconut milk, stir, reduce heat to minimum; cook for 7 minutes so the coconut milk doesn't evaporate completely but forms a sauce-like consistency with the vegetables.
- Coconut milk: 2 tablespoons
7
Place the spaghetti on your favorite plate, add half of the prepared sauté, sprinkle with grated cheese, parsley, and sesame seeds, and mix.
- Cheese: to taste
- Sesame: to taste
- Parsley: to taste