Thai Fettuccine Primavera
Submitted by gailgarcia
Fettuccine and colorful vegetables tossed in a creamy coconut red curry sauce. This Thai twist on pasta primavera is vegan, vibrant, and on the table in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minPasta primavera meets Southeast Asia, and honestly, they should have been introduced a long time ago.
Fettuccine gets boiled right alongside broccoli florets and chunks of red, yellow, and orange bell pepper, then everything gets tossed in a silky coconut milk and red curry sauce.
Five ingredients. Twenty-five minutes. One pot for the pasta and veg.
It’s the kind of dinner that looks and tastes like you spent an hour in the kitchen when you barely broke a sweat.
Kitchen Tips
- Add the vegetables to the pasta water during the last two minutes of cooking. This saves a pan and keeps the broccoli bright green and snappy.
- Simmer the coconut curry sauce for the full four minutes so it thickens enough to coat the fettuccine without being soupy.
- Start with two tablespoons of red curry paste and taste before adding more. Heat levels vary wildly between brands.
Variations
- Toss in seared shrimp or sliced chicken breast for added protein.
- Add a handful of fresh Thai basil or cilantro right before serving for an herby finish.
- Swap fettuccine for rice noodles to keep the whole dish gluten-free.
Ingredients
Directions
- Use A Taste of Thai Coconut Milk.
** Use A Taste of Thai Red Curry Base.
Cut the red, yellow and orange peppers into 1 inch pieces.
Combine the coconut milk and curry base in a saucepan.
Bring to a boil.
Simmer for 4 minutes, stirring often.
Set aside. In an 8 quart or larger stockpot, bring 6 quarts of water to a boil.
Add pasta and return to a boil for 5 minutes.
Stir in all the vegetables.
Return to a boil for 2 minutes or until tender.
Drain pasta and vegetables.
Return to stockpot. Stir in curry sauce.
Serve hot.
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