I just tried this recipe at home and I LOVED IT !! Very tasty, really satisfying my desire for a creamy pasta dish. I put shrimp in the mine to add a little protein and the results are very good! Will definitely make this again!
this dish is similar at a vegan restaurant in the city center and adjusts it to my own taste. Don’t hesitate to add your own steamed vegetables! Decorate with additional coriander, if desired.
You can also add grilled mushrooms when doing tomatoes and wilt some baby spinach into the sauce to add some good extra nutrients. Using nutritional yeast is not a vegan parmesan and it works well. Also make it use pulse paste to increase the amount of protein.
Very tasty and very easy, you can also add a few tablespoons of tomato chutney that hides in the fridge and needs to be used, that’s a great way to use it! I like the way pasta cooks with its own sauce, I never thought of doing it before, I also like that leftovers make delicious lunches to bring to work the next day.
below, I give a recipe and some sample images, I hope you are inspired.
Easy Vegan pastas Recipes
- 1 1/2 cups sunflower seeds
- 2 (14 ounccans coconut milk divided
- 1/2 cup red curry paste or more to taste, divided
- 1/2 cup chopped fresh cilantro or more to taste, divided
- 2 limes juiced, divided
- 1/2 teaspoon salt plus more for seasoning
- 1 (8 ouncpackage elbow macaroni
- 1 (8 ouncpackage broccoli florets
- 1 pinch curry powder or more to taste
- 3 tablespoons nutritional yeast
- 1 teaspoon white sugar
- Preheat oven to 350 degrees F (175 degrees C).
- Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
- Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9×13-inch baking dish.
- Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
- Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
- Bake in the preheated oven until sauce is bubbling, about 10 minutes.