Creamy Coconut Pasta is a luxurious dish featuring pasta coated in a rich coconut milk sauce, infused with garlic, onions, and a hint of spice. Fresh herbs and a squeeze of lime add brightness, making it a unique and satisfying meal.
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Cook the fusilli pasta according to the package instructions. Drain and set aside.
In a pan, melt butter over medium heat. Add chopped garlic and sauté until fragrant.
Add the chopped onion, carrot, capsicum, and boiled corn. Cook until the vegetables are slightly tender.
Sprinkle all-purpose flour over the vegetables and stir well to coat evenly.
Gradually pour in the fresh coconut milk while stirring continuously to avoid lumps.
Season the sauce with oregano, chilli flakes, black pepper powder, and salt. Mix well.
Add the cooked pasta to the sauce and toss until the pasta is well coated.
Serve hot, garnished with fresh herbs or a squeeze of lime if desired.
Use fresh coconut milk for the best flavor and creaminess.
Adjust the spice level by increasing or decreasing the chilli flakes.
You can add other vegetables like zucchini or mushrooms for extra flavor and nutrition.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice, such as penne, spaghetti, or macaroni.
Can I make this dish vegan?
Yes, replace butter with a plant-based alternative to make it vegan.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.
Can I use canned coconut milk?
Yes, canned coconut milk can be used, but fresh coconut milk will provide a richer flavor.
What herbs can I use for garnishing?
Fresh parsley, cilantro, or basil work well as garnishes for this dish.
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