A quick pasta dish made with a light, creamy vegan sauce and tossed with healthy vegetables.
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 minutes
2 servings of rice pasta [see post for my recommendation]
3 cups of mixed veggies [I prefer broccoli, cauliflower, and carrots. Frozen or fresh is fine.]
3–4 tablespoons olive oil
1/2 large yellow onion [sliced]
2–3 cloves of garlic [chopped]
2 tablespoons white wine vinegar
3/4 can of whole coconut milk [about 12 oz.]
1/2 tablespoon of sea salt
2 teaspoons of black pepper
1 tablespoon ginger powder
In a medium pot, warm about 1/2 cup of water on medium. Once warm, add veggies, a pinch of sea salt and a dash of pepper. Cover and cook for 10-15 minutes, until tender, stirring occasionally. They should finish around the same time as the pasta and sauce.
Now for the sauce! In a frying pan, heat olive oil on medium. Once heated, add onions and sauté until they begin to soften.
Add garlic and continue to sauté for another minute, stirring continuously.
Decrease the heat to low-medium and add vinegar, ginger, and salt. Stir for 2-3 minutes.
Shake the coconut milk to combine well, then add 3/4 of the can.
Increase the heat to medium-high and continue stirring for 3-4 minutes, then lower the heat to a simmer. Keep stirring occasionally to prevent it from scorching.
This is a good time to cook your pasta. Bring water to a boil and add pasta. Cook for 6-8 minutes, depending on what type of pasta you use.
Drain the pasta and veggies, then combine them in the largest pot [a separate glass bowl would also work] and pour the sauce over top. Use a big spoon to mix everything together and cover with the sauce.