Creamy Vegan Coconut Pasta
Ingredients
- 200g whole wheat pasta
- Half of a medium sized onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 cup of small fresh green beans
- 80g of peas
- 1-2 Tablespoons olive oil
- 250ml coconut milk, canned
- 100ml vegetable broth
- Juice of half a lemon
- 1 tablespoon Dijon mustard
- 1/2 teaspoon pepper
- Salt to your taste
Preparation
Bring water in a pot to boil, add salt and cook the pasta.
In a pan place the oil and sauté the onions, garlic, carrots, peas and green beans.
After those are sautéed, add the coconut milk, veggie broth and mustard.
Season with salt and pepper.
Let it cook for around 10 minutes while constantly stirring it.
Add the cooked pasta to the pan and mix all the ingredients together.
Finish up with the lemon juice and give it another stir.
Notes
Peas can be frozen or fresh.
The dish may look different if some ingredients like carrots or beans are omitted.
