- Judith Akatugba
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Tired of making pasta the Nigerian mainstream way? We have a better idea. What if we told you, you can give your taste buds a treat? You know what they say, “Variety is the spice of life.”
Ingredients:
- 8 ounces (225g) of pasta (spaghetti, fettuccine, or your preferred type)
- 1 tablespoon of coconut oil or vegetable oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup of broccoli florets
- 1 cup of sliced mushrooms
- 1 can (13.5 ounces or 400ml) of coconut milk
- 1 teaspoon of curry powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
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Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large pan or skillet, heat the coconut oil or vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the sliced red bell pepper, broccoli florets, and sliced mushrooms to the pan. Sauté for a few minutes until the vegetables begin to soften.
- In a separate bowl, whisk together the coconut milk, curry powder, turmeric powder, paprika, salt, and pepper until well combined.
- Pour the coconut milk mixture into the pan with the vegetables. Stir well to combine and bring the mixture to a simmer. Allow it to cook for about 5 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
- Add the cooked pasta to the pan and toss it with the creamy coconut sauce until the pasta is well coated. Cook for an additional 2-3 minutes to heat the pasta through.
- Taste the dish and adjust the seasoning if needed by adding more salt, pepper, or spices according to your preference.
- Remove from heat and garnish with freshly chopped cilantro or parsley, if desired.
Serve the coconut pasta hot, and enjoy!
