Thai Fettuccine Primavera - Vegetarian Food
Title: Thai Fettuccine Primavera
Cook time: 25 minutes
Level: Easy
Serving: 5
Ingredients:
1 pound fettuccine or other kind of pasta
1 tablespoon peanut oil or free vegetable oil
2 heads broccoli, cut into florets (about 5 cups)
2 Bell peppers, cut into short strips
2 teaspoons minced fresh ginger
2 cloves garlic, minced
14 ounces regular or reduced-fat coconut milk
2 tablespoons Thai red curry base
1 tablespoon brown sugar
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro or basil
Directions:
Cook the fettuccine in a large pot of boiling salted water until just tender yet slightly firm in the center (8 minutes).
Meanwhile, heat the oil in a wok or large, deep skillet over medium-high heat. When hot, add the broccoli and stir-fry for 10 seconds. Add a tablespoon or two of the pasta water, cover, and steam until the broccoli is just bright green and barely tender (3 minutes). Add the pepper and stir-fry for 1 minute.
Add the garlic and ginger and stir-fry for 2 minutes more. Remove to a bowl and cover to keep warm.
Add the coconut milk, curry and brown sugar to the pan and return to medium-high heat.
Pass to a boil, whisking until thoroughly mixed. Reduce the heat to medium and cook for 5 minutes.
Drain the pasta and put in a large bowl or return to the pasta pot. Mix in a few tablespoons of the curry sauce just to humidify the pasta. Stir the vegetables into the remaining sauce.
Divide the pasta among plates and top with the vegetables and sauce. Sprinkle with the peanuts and basil or cilantro.
Personal Suggestion: Great recipe, now you can cook to your family Thai food in your home. If you want to add protein to the meal, stir in 1 cup Tofu Bites along with the ginger and garlic.
