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, vegetable broth, and mustard.
Season with salt and pepper.
Let it cook for around 10 minutes while constantly stirring.
Add the cooked pasta to the pan and mix all the ingredients together.
Finish with the lemon juice and give it another stir.
Notes
Frozen peas can be used instead of fresh.
The picture may not match exactly as carrots and beans were omitted in the example.
