Vegan Creamy Coconut Thai Pasta

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4-6 servings
This vegan creamy coconut thai pasta is an easy, exotic, and veggie packed way to use spaghetti for a fun weeknight dinner. You can make it on a hot summer day or in...

Ingredients

    1 tablespoon olive oil

    1 cup diced yellow onion

    1 small red bell pepper, diced

    1 poblano pepper, diced

    2 ears of corn, kernels removed, or 1 cup frozen corn kernels

    1 cup chopped kale

    1 (14oz) can coconut milk

    4 limes, juiced

    1-pound whole wheat spaghetti, cooked according to package directions

    salt and pepper to taste

Nutrition Facts

Calories

733 cals

Fat

27 g

Saturated Fat

20 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g

Carbohydrates

117 g

Sugar

7 g

Fiber

5 g

Protein

22 g

Sodium

978 mg

Directions

  1. In a large pan, heat olive oil. Over medium heat, add onions, bell pepper, and poblano pepper. Sauté until onions are translucent.
  2. Add corn and kale, and season with salt and pepper. Cook until vegetables are soft.
  3. Add coconut milk and lime juice, and season with salt and pepper. Simmer for five minutes. Add cooked pasta and toss to coat pasta with sauce. Serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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