Description
A creamy fusion pasta that blends fragrant green curry paste with rich coconut milk, tender noodles, and crisp vegetables for a comforting yet vibrant dinner.
Ingredients
Scale
- 12 ounces fettuccine or linguine
- 2 tablespoons green curry paste
- 1 can (13.5 ounces) full fat coconut milk
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 medium red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup fresh basil, chopped
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- Cook the pasta according to package instructions until al dente. Drain and reserve 1/4 cup of pasta water.
- In a deep skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in green curry paste and cook for 1 minute to release its aroma. Pour in coconut milk and stir until smooth. Add sliced red bell pepper and snap peas, then simmer for 5 to 7 minutes.
- Add the drained pasta to the skillet and toss to coat evenly. Add reserved pasta water as needed to loosen the sauce. Stir in lime juice, salt, and black pepper.
- Turn off the heat and fold in chopped fresh basil and grated parmesan cheese.
- Serve warm and enjoy.
Notes
- Use full fat coconut milk for the creamiest texture.
- Adjust the spice level by increasing or decreasing the curry paste.
- Add a splash of pasta water if the sauce thickens too much.
- Fresh basil added at the end keeps the flavor bright.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: creamy green curry pasta, coconut curry pasta, easy weeknight pasta, vegetarian curry noodles