Spaghetti with Coconut Milk and Curry
Spaghetti with Coconut Milk, Curry, and Sun-dried Tomatoes. It's creamy, silky, filing, flavorful, satisfying, kid approved, 20 min situation, can-be-made vegan, pasta.
Ingredients
- 1 lb spaghetti
- 1 tbsp oil from sun-dried tomatoes
- 2 cloves garlic , roughly chopped
- 1/2 cup sun-dried tomatoes oil squeezed out and roughly chopped
- 1 tsp mild curry powder , can double for punchier flavor
- 14 oz can full fat coconut milk
- 1/4 cup grated parmesan , can be substituted with nutritional yeast
- kosher salt
- fresh black pepper
- parmesan , for serving
- chopped cilantro , for serving
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to package directions for al-dente. Don’t drain! Pasta will be transferred to the sauce from the pot.
- Meanwhile, prepare the sauce. In a large skillet, heat the sun-dried tomato oil, garlic, and sun-dried tomatoes over medium heat. Cook until fragrant, about 1 minute.
- Add the curry powder and cook for another 30 seconds.
- Add the coconut milk and stir until the coconut milk begins to bubble gently.
- Add grated parmesan and season with salt and pepper.
- Scoop out a cup or so of pasta cooking water and then transfer the spaghetti, using tongs, from the pot to the sauce.
- Add a splash or two of pasta water and toss until the sauce coats the spaghetti and is glossy. If you find that the sauce is too thick, add more pasta water and keep tossing and cooking.
- Divide the spaghetti among serving plates and enjoy with more grated parmesan cheese and chopped cilantro.
Notes
This recipe can easily be made vegan by changing out the parmesan for nutritional yeast.
You can add chicken or shrimp to this dish for a protein!