Creamy Vegetable Pasta

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If you’re looking for a quick weekday meals or a simple date night pasta dish, look no further!

My Creamy Vegetable Pasta is delicious, creamy, ‘vegeful’, healthy, super filling and very easy to make. This is actually my go-to pasta recipe on days when I want comfort food fast! And the best part is that you get your sinfully creamy sauce without all the calories associated with the typical creamy pasta.

So the steps to make this pasta are:

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Step 1. Gather fresh callaloo from your garden or the market/supermarket. Make sure it isn’t pre-chopped.

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Step 2. Grab some fresh, green escallion (red root is the best, that’s the one with the purple stems).

Step 3. Choose a firm, fresh carrot with a bright orange skin, chances are those will be the juiciest.

Step 4. Pick up some corn from the market or store or if you’re lucky, from your back yard. Make sure it’s fresh and juicy- test it by tasting a kernel. I added some of the corn silk to my pasta to add more corn flavour.

Step 5. Get a fresh red bell pepper, onion and garlic.

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Step 6. Chop, slice and dice everything into the same size as the pasta you’re using. I used penne pasta.

Step 7. Choose a pasta that your creamy sauce can cling to easily. I like biting into penne pasta filled with sauce but alternatives are macaroni, fusilli, rigatoni or farfalle, just to name a few. If you eat gluten free, choose gluten free pasta, otherwise, go for whole wheat pasta or a plant based kind. Cook the pasta to al dente- that just means you want it firm but cooked, not mushy.

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Step 8. Crack open a dried coconut and extract the milk or use a tin of coconut milk. I prefer torturing myself so as long as I have coconuts laying around, I pull the flesh from the shell then grate or blend to extract the milk. If you do this by hand too, an easy way to extract the meat from the coconut shell is to simply heat it in a warm oven or toaster oven and let it cool, as it cools, the meat pulls away from the shell and it becomes rather easy to scoop it out with a spoon. To cool it down fast you can actually pop it into your freezer for a couple minutes.

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Step 7. Saute all the veggies, except the callaloo leaves, until they are a bit browned. Then add the callaloo and toss just until it wilts a bit. I love spices, so I added some paprika and chilli pepper to my greens as they wilted. Oh and season with salt and pepper.

Step 8. Add the coconut milk and watch it sizzle in the pan, that’s my favourite part! Toss in the pasta and coat it with all the milk. You wanna simmer on medium until the sauce thickens up a bit and when it does, shut off the heat and add thyme leaves. Then adjust your seasoning.

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Check out the creamy-ability on this one! 

And that’s it! Super simple right and trust me you’re getting such a great flavour pay-off for such a quick meal. You’ll keep going back to this one time and time again!

Check out the full recipe below!

Creamy Vegetable Pasta

  • Servings: 2
  • Difficulty: easy
  • Print

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A great weeknight meal or a simple date night pasta dinner. This one, you’ll make over and over.

INGREDIENTS

water for boiling pasta

3 – 3 1/2 cups penne pasta

Salt, as needed

coconut oil

3 heavy stalks of callaloo, leaves removed

1 medium carrot, sliced

1/2 corn, kernels removed

1 medium red bell pepper, sliced

2 stalks escallion, chopped

2-3 cloves garlic, minced

1/2 medium onion, diced

1 teaspoon paprika, extra for garnish

1 teaspoon chilli powder

salt and pepper, to taste

1 1/2 coconut milk

4 sprigs fresh thyme, extra for garnish

INSTRUCTIONS

  1. Over medium heat, bring water to a boil and add enough salt so the water taste salty but not too salty. Add the pasta and cook to al dente.
  2. In a pan over medium heat, add coconut oil and saute all the vegetables, except the callaloo leaves. Get them browned, but not burnt! You wanna keep them a bit crunchy too.
  3. Add the callaloo and the paprika and chilli powder. Toss and allow the callaloo to wilt a bit. Season with salt and pepper.
  4. Pour in the coconut milk and add the cooked pasta. Toss to coat the pasta.
  5. Simmer on medium/high to reduce the sauce. Shut off the heat when it’s thickened enough and add fresh thyme leaves. Add salt and pepper, if needed.
  6. Garnish with paprika and thyme sprigs.

I hope you shine today!heart

 

 

 

 

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