Thai pesto pasta
A Thai twist on my favourite lazy pesto pasta! With a chilli and coconut pesto, and plenty of stir fried veggies.
Servings: 3 people
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
For the Thai pesto:
- 40 g (~ 1/4 cup) cashew nuts
- 1 small clove garlic, peeled
- 1/2 mild red chilli, seeds removed (or 1 whole chilli for a spicier dish)
- 1 small spring onion, roughly chopped
- 1 large handful fresh coriander (cilantro)
- 1 tbsp extra virgin olive oil
- 75 ml (~ 1/4 cup) coconut milk
- Salt
- Black pepper
To assemble:
- 260 g (~ 9 oz) pasta (I used wholegrain)
- 1 tbsp oil
- A few handfuls of various vegetables - I used red pepper, Tenderstem broccoli, mange tout, baby corn
Instructions
- To make the Thai pesto, add the cashew nuts, garlic, chilli, spring onion and fresh coriander (cilantro) to a food processor, and blitz thoroughly. Add the olive oil and coconut milk, and a pinch of salt and pepper, and blitz again until fairly smooth.
- Boil the pasta in plenty of water, then drain.
- Meanwhile, heat a dash of oil in a large frying pan, and add a couple of handfuls of vegetables. I used chopped red pepper, Tenderstem broccoli, mange tout and baby corn (the exact quantities don't matter at all). Stir fry for 5 minutes until the vegetables have softened slightly.
- Add the cooked pasta to the pan, along with the Thai pesto. Mix well, and serve.
Nutrition
Nutrition Facts
Thai pesto pasta
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.