One of my favorite perfectly quick and easy made pasta meals is this healthy creamy vegan fusilli. It's the ideal weeknight recipes since it's warm, cozy, and has a nice sauce, garlic flavor, and a touch of heat. The 30-minute preparation time and use of coconut milk as the not-so-secret ingredient are both huge bonuses. The best thing is that this spaghetti is both vegatarian and gluten free, yet it still tastes like a dream. This pasta dish is a lighter alternative to the traditional spicy rigatoni.
- Instead of onions, use shallots
- garlic
- Oil of olives
- salt
- Cracked Black Pepper
- Coconut milk or cream that hasn't been sweetened naturally |
- Pâté de tomates biologique
- Merchandiser who specializes on gluten-free products J. K. Fusilli, Joe
- pepper, black, crushed, crimson
- Leaves of fresh basil
- Grated Parmesan (optional)
Do you get any coconut flavor?The use of coconut in my kitchen has been a source of wonderful cuisine for years. The milk or cream called for in the recipe is replaced with coconut milk. The question, "Can you taste the coconut?" keeps coming up in conversation.
It depends on the brand of coconut milk/cream you use, but the short answer is "no." It's true that not all coconut milk is the same. In terms of coconut milk, I use either Trader Joe's or Whole Foods for desserts. The coconut flavor in these two brands of coconut milk is more subtle, and it disappears entirely when cooked with spices and other flavorings. In addition, I've discovered that preparing coconut a specific way might assist to hide its flavor. At the end, I like to cook the sauce for an additional minute after rubbing raw garlic into it to eliminate any trace of coconut. For this particular sauce, I use Trader Joe's Gluten-Free Fusilli. I definitely think you'll enjoy this spaghetti dish and want to try it out for yourself. ingredientsThe equivalent of three to four tablespoons of olive oilPut in three or four garlic clovesTomato paste, organic, 1/3 cup Spice to taste, about 2 teaspoons of crushed red chiliTo taste with saltAdded pepper, pleaseThree or four new basil leavesChop 1 shallot very finelyCoconut milk or coconut cream, unsweetened, organic, 13 ounces |Gluten-free fusilli pasta, 16 ounces Parmesan cheese that has been freshly grated is an option for garnish.A half cup of the water used to boil the pasta You shouldn't expect to use up every last bit of it, but it's smart to save some aside in case you do. Instructions
Pasta should be prepared in boiling salted water until al dente.Olive oil, shallots, and garlic can be cooked with crushed red pepper in a skillet over medium heat. Simmer for 3 minutes, stirring regularly, until pliable. After about 4 to 6 minutes, add the tomato paste and heat, stirring periodically, until the paste becomes crimson and begins to caramelize. Mix in the basil leaves and coconut milk/cream using a wooden spoon or whisk. The cooking time is 1-2 minutes, and stirring is required throughout. Put one big grated garlic clove into the sauce. To some extent, this will cover up any lingering coconut taste. Add salt and pepper to taste, and any other spices you want. Turn off the heat, and this step is optional, but I prefer to mix the sauce in a blender until it is smooth and lump-free. Return the sauce to the saucepan, add the al dente pasta, and stir everything together over low heat. Stirring regularly, continue cooking the pasta in the sauce over medium heat for another minute, or until the spaghetti is glossy. Add some of the pasta water you set aside to the sauce if it seems too thick. The seasonings should be tasted and adjusted accordingly. Sprinkle some freshly grated parmesan, black pepper, and chopped fresh basil on top (if you want). Spicy FUSSILI On this, the night of St. Valentine's Day, I provide the first of two suggestions that will impress even the most discerning palate. Spicy pasta fusilli with tomato and cream is a comforting dish that appears labor-intensive but can be prepared in about 30 minutes.
If you enjoy Penne Alla Vodka as much as the average person, you're going to adore this dish. It's healthier, quicker to prepare, and requires no special ingredients beyond what you already have on hand. You wouldn't know that full-fat coconut milk was used to make the cream sauce because there isn't even a touch of coconut flavor. There's no other flavor or texture but creaminess, and it's very fantastic. So, I ask, "What else can I use?"I like to use Brown Rice Fusilli pasta from Jovial Foods or Trader Joe's, but feel free to use whatever you have on hand. You may use rigatoni or penne with great success. As a dairy-free alternative, I often use full-fat coconut milk, although heavy cream is the standard and more convenient option in this case. You can omit the red pepper flakes if you don't enjoy spicy cuisine or if you're feeding the dish to children. To make it dairy-free, simply leave out the parmesan, however I find that it really enhances the sauce's flavor and texture by itself. ingredientsAssuming a multiplicative factor of1 medium-sized chopped yellow onionFour peeled and smashed garlic cloves If you can't have dairy, substitute 1 cup of freshly grated Parmesan.Toss in 2 Tablespoons of Virgin Olive Oil Pepper flakes, crushed, 1/2 teaspoonA third of a cup of full-fat coconut milk or heavy creamMeasure out 6 ounces of tomato paste. Fusilli pasta, one pound Brown rice pasta is what I use.pasta water, boiled; save 1 cupYou may add fresh basil as a garnish if you like.
instructionsPut some salt into a big saucepan of water and bring it to a boil.Olive oil should be heated in a big, deep pan adjacent to your stockpot.Stirring occasionally, sauté the onions and garlic for about five minutes. Tomato paste and red pepper flakes should be added and stirred constantly until the paste begins to brown. You should set aside 5 minutes for this. Splash some water into the pan and use a wooden spoon to scrape up the browned pieces to create a savory sauce. Incorporate the coconut milk or the heavy cream, stirring frequently, until a thick sauce emerges. Put a lid on it, take it off the burner, and turn off the heat.Cook fusilli in a saucepan of boiling salted water for two minutes shorter than the label recommends. Pasta should be cooked just shy of al dente.One cup of the pasta water should be saved. Remove the foil from the pan and return it to a low heat setting.Toss the fusilli into the pot using a slotted spoon. To the sauce, add a half cup of the pasta water and half of the Parmesan; mix to combine and melt the cheese.After the pasta has absorbed most of the water, you may drain out the leftover liquid. Combine with a stir into the existing cream sauce.If using fresh basil, toss the spaghetti with the basil leaves and serve in a small dish.