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 the middle of winter to bring color to your plate. With poblano pepper, red pepper, kale, and corn there’s plenty of flavor and the limes at the end brighten the whole dish. This vegan and creamy coconut thai pasta can also be modified to your own liking with different vegetables and leaves plenty of room for adding more spices like curry or hot red pepper.
- In a large pan, heat olive oil. Over medium heat, add onions, bell pepper, and poblano pepper. Sauté until onions are translucent.
- Add corn and kale, and season with salt and pepper. Cook until vegetables are soft.
- 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.
Isabel Guerriero, Drexel Food Lab
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