Creamy Coconut Pasta

Calling out all Pasta lovers…..you are going to love this Creamy Coconut Pasta. It’s outstanding and absolutely desirable. It’s not Thai flavored but it tastes definitely out of this word. With only 9 ingredients and 20 minutes my weeknights are now super delicious.

Course Main Course

Cuisine glutenfree, vegan

Keyword coconut pasta, turmeric pasta

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 219kcal

Author Gunjan

Ingredients

3 cups unsweetened coconut milk (tetra pack)
1/4 cup coconut flour
1/4 cup nutritional yeast
1/4 tsp turmeric powder
1 tsp dried oregano
1 tsp crushed chili flakes
3 cups whole grain fusilli pasta (boiled and drained)
Pinch of sugar
Salt as per taste

Instructions

Heat a saucepan and add coconut milk to it.
Fold in coconut flour and keep stirring until no lumps are formed.
Let it cook for couple of minutes in a low flame.
Add nutritional yeast and turmeric powder. Stir well and cook again for 1 minute.
Add oregano, chili flakes and stir again. Cook for 5 minutes on medium – low flame making sure that the milk does not cuddle. Keep stirring at intervals.
Lastly, toss in pasta, sugar and salt. Mix well.
Let it cook covered on a low flame for 3-4 minutes. Turn off the flame and let it stand covered for couple of minutes so that the sauce thickens.
Serve warm with your choice fresh herb as garnish.

Notes

Feel free to pour few drops of lemon juice over this pasta when serving, to give it an extra punch.

Nutrition