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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Vegan One Pot Pasta Recipe

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This recipe for Creamy Vegan One Pot Pasta is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, chopped
2 cloves of garlic, minced
1 zucchini, chopped
1 small red bell pepper, chopped
4 1/2 cups uncooked fusilli
1 1/2 teaspoons red curry paste
3 cups diced tomatoes (canned) (do not drain)
1 cup canned coconut milk (whole fat) (use the creamy part)
1/2 cup frozen peas
1/2 cup cherry tomatoes, cut into halves
salt, to taste
black pepper, to taste
1 teaspoon fresh lemon juice
Directions:
Directions:
Heat some oil in a large pot and sauté the onion for about 2-3 minutes. Then add the garlic, the zucchini, and the red bell pepper and cook for 2 more minutes.
Add the remaining ingredients except for the cherry tomatoes. Cook for about 15 minutes (uncovered and on medium heat, then add the cherry tomatoes and cook for two more minutes. Season with salt and black pepper. Enjoy!
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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