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 to a boil in a pot, add salt, and cook the pasta.
In a pan, heat the oil and sauté the onions, garlic, carrots, peas, and green beans.
After sautéing, add the coconut milk, vegetable broth, and mustard.
Season with salt and pepper.
Cook for about 10 minutes, stirring constantly.
Add the cooked pasta to the pan and mix all the ingredients together.
Finish with lemon juice and stir again.
Notes
Frozen peas can be used instead of fresh.
The dish may look different as carrots and beans were omitted in the photo.
