Introducing Our Delicious and Nutritious Vegan Coconut Mango Pasta
Hello, food lovers! Today, I’m thrilled to present a new creation tailored for health-conscious eaters, vegans, and those watching their diet: our Vegan Coconut Mango Pasta. This dish is not only incredibly delicious but also brimming with nutrients to keep you feeling satisfied and energized.
To start off, our Vegan Coconut Mango Pasta features noodles of your choice. For an extra boost of protein and fiber, chickpea pasta is a great option. The star of this recipe, however, is the luscious sauce crafted from coconut milk, tomato purée, and pesto. This blend creates a rich, creamy base that’s both comforting and nourishing.
Moreover, we’ve incorporated a spicy kick with sambal oelek, enhancing the pasta with delightful heat. Meanwhile, mangoes contribute natural sweetness, perfectly balancing the flavors. Garlic and lemon juice further elevate the taste profile, ensuring each mouthful is bursting with flavor.
Furthermore, to enhance the nutritional value, we’ve included kale, a superfood packed with vitamins, minerals, and antioxidants. Kale not only enriches the dish with its vibrant green color but also adds a pleasing texture.
For added indulgence, feel free to sprinkle grated Parmesan or use a vegan alternative for a dairy-free option. This optional addition introduces a savory element that complements the dish beautifully.
Overall, our Vegan Coconut Mango Pasta is suitable for any occasion – whether it’s a quick lunch, a hearty dinner, or a post-workout meal. It’s a versatile dish that caters to diverse dietary preferences while delivering on both flavor and nutrition.
Enjoy this wholesome and satisfying pasta and share your feedback with us! Stay tuned for more exciting and healthy recipes designed to tantalize your taste buds and support your well-being.
Spicy Vegan Pasta
Course: Main DishDifficulty: Easy2-3
servings10
minutes10-15
minutesEnjoy a flavorful Spicy Vegan Pasta featuring tender pasta cooked to perfection, combined with creamy coconut milk, zesty tomato purée, aromatic pesto, spicy sambal oelek, sweet mangoes, pungent garlic, tangy lemon juice, and nutritious kale. This dish offers a delicious and satisfying plant-based meal suitable for any occasion.
Ingredients
Pasta: 250 grams (or about 8.8 ounces) Pasta, any pasta or any vegan substitute like chickpeas pasta
Coconut Milk: 1 can (400 ml)
Tomato Purée: 1/2 cup
Pesto: 1 tablespoons
Sambal Oelek: 1-2 tablespoons (adjust to taste)
Mangoes: 2 ripe mangos, diced
Garlic: 3-4 cloves, minced
Lemon Juice: Juice of 1 lemon
Kale: 2 cups, chopped, fresh or frozen
Sea Salt (adjust to taste)
Directions
Cook the Pasta: Bring a large pot of salted water to a boil. Add 250 - 300 grams of fusilli pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
Prepare the Mango-Garlic Puree: Peel and chop the fresh mangoes (or thaw 2 cups of frozen mango chunks if using). In a blender, combine the mango pieces with 3-4 minced cloves of garlic. If using frozen mangoes, add a splash of water to facilitate blending. Blend until smooth and creamy.
Make the Sauce: In a large skillet or saucepan over medium heat, warm 1 can (400 ml) of coconut milk until heated through. Stir in 1/2 cup of tomato purée and 1 tablespoons of pesto until well combined. Squeeze in the juice of 1 lemon and adjust spiciness with 1-2 teaspoons of sambal oelek, stirring thoroughly.
Incorporate the Mango-Garlic Puree and Season: Pour the mango-garlic puree from the blender into the skillet. Cook for 2-3 minutes, stirring frequently, until the mixture is heated through and aromatic. Season with sea salt to taste.
Add Kale and Finish Cooking: Add 2 cups of chopped kale to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the kale is wilted and tender.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta evenly with the sauce.
Finish and Serve: Adjust seasoning with salt and pepper as desired.
Serve: Divide the Spicy Vegan Pasta into serving bowls. Optionally, garnish with fresh herbs, Parmesan cheese, or a vegan alternative to Parmesan before serving.
