About this recipe:This vegetable and pasta dish uses a variation on the classic bechamel sauce. Some wholemeal flour, garlic and spices are sauteed in the coconut oil and then the rest of the coconut milk is added instead of dairy milk, plus herbs, pepper and juice from the cooked vegetables. In common with all my recipes, no salt or sugar is added, but this is optional.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Slice and chop the celery, sweet pepper, red onion, tomatoes and mushrooms and put into a Pyrex dish. Do not add water. A little olive oil may be drizzled over them. Put the lid on and set to cook in the microwave on low (simmer) for 15 minutes.
Meanwhile, add boiling water and turmeric to the pasta and simmer on the hob for 10 to 13 minutes or in a microwave uncovered. The turmeric gives the pasta a lovely golden colour.
While the vegetables and pasta are cooking, take the solid fat from the top of the tin of coconut milk and heat in a saucepan with the flour, crushed garlic and ginger until it is melted and sizzling. Then add the rest of the coconut milk, herbs, pepper, and tomato puree. Stir well, simmer on low heat and blend into a sauce. Finally, when cooking is complete, add the juice from the microwaved vegetables to the sauce and stir. Add a little more flour for thickening the sauce if required.
Strain the pasta and mix in with the cooked vegetables. Serve onto pre-heated plates. Spoon the coconut sauce onto the pasta and grind whole black pepper over according to taste.