• Nava

Creamy, Green, Bean and Coconut Milk, Pasta Sauce!

Hellllllooooooo fellow master chefs,

I am literally cutting my fingers and wrecking my brains trying to come up with vegan dishes. Please, someone, tell me I’m not doing this for nothing! Is anyone out there making my vegan dishes?????? If it’s a yes, can you like, throw me a bone (a rubber one I guess if you’re vegan) or give me a high five, give me a shout, I’ll take anything... I have made, yes, you guessed it, a vegan dish for you, a healthy and nutritious meal packed with Kale leaves which apparently have cancer-fighting properties. It’s simple to make and a delight for your tastebuds. However, If you are not a vegan and you like this recipe just add a piece of chicken and, voila, it’s a non-vegan meal.


Ingredients

Vegetables

  • 500g (tube) pasta

  • 1 bunch kale

  • 1 tablespoon olive oil

  • 1/4 teaspoon chill flakes (optional)

  • 3 medium-size zucchinis, thinly sliced (lengthways)

  • 1 onion, diced

  • 15 button mushrooms, cut into quarters

  • 3 cloves garlic, crushed

  • 3 teaspoons oil or 1 tablespoon butter

  • 2 tablespoons white wine (optional)

  • A handful of finely chopped basil

  • Olive oil spray

  • Salt and pepper

Sauce

  • 5 cloves garlic

  • 1 can butter beans, 400g, rinsed and drained

  • 1 cup of coconut milk

  • 1-1 & 1/2 bunch fresh parsley, rinsed (use the lot)

  • Salt and pepper

Method

Vegetables

  1. Preheat the oven to 200c.

  2. In a large bowl mix salt, pepper, oil and chill flakes. Rinse and dry kale, remove leaves from the stems and toss it into the bowl, making sure all the leaves are covered in oil and chill flakes. Spread Kale on a baking tray lined with baking paper. Don’t worry if you don’t have enough room, you can throw them on top of each other.

  3. On a separate tray lined with baking paper, place sliced Zucchini, sprinkle with salt and pepper and spray lightly with olive oil.

  4. Roast both trays of food for 20 min, turning the Kale halfway through the cooking.

  5. In a pan, heat the oil or butter on medium-high heat.

  6. Sauté the onions for about 3 minutes. Add the mushrooms and cook for about 5 minutes until golden and crispy on the edges. Add the wine and cook for 2-3 minutes, stir in basil, season with salt and pepper and cook for another minute then set aside.

Sauce

  1. Place coconut milk, beans, garlic and parsley in a food processor and blend together.

  2. Cook pasta, mix with sauce, add veggies and serve hot.

  3. Cook one chicken breast in the oven and add it to the mix.


Love,

Nava


PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!


#creamypastasauce #pastarecipe #pastasauce #coconutmilk #veganrecipe #veganlunch

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