Veggie Fettucini Fusion

Coconut cream with mediterranean and asian veggies with a hint of chilli


Munch or Munch Munch (with salmon)

This is a really tasty little dish. It’s kinda like Italy meets Thailand I suppose in its fusion of flavours. I normally make this with either fresh salmon fillets or a 400g tin of salmon however I dumped the fish this time round, so its vege instead. 

 

Serves 2

  • Olive Oil
  • 1 brown onion, finely diced
  • 1/2 head garlic, crushed
  • 2 tomatoes, roughly chopped
  • 1 capsicum, sliced stir-fry style
  • 1 medium eggplant, sliced like little sticks
  • Salt and Pepper to taste
  • 1 lemon, juice and zest
  • 1 400g tin light coconut milk
  • 3 birds-eye chillies, finely sliced
  • 1/2 dozen kaffir lime leaves, finely sliced
  • 1 zucchini, ribboned, use your veggie peeler and scrape down the length of the zucchini so you make fine ribbons
  • 1 handful of snow-peas, sliced finely lengthwise
  • GF Fettucini Pasta to serve (before I found out I was GI I used to use Pappardelle Pasta, but alas can’t find a GF version)

Place your pot of water on the stove to boil and then add the fettucini, a little salt and some olive oil. Prepare as usual.

Meanwhile in a large fry-pan heat some olive oil and saute the onions and garlic together until soft, then add the tomatoes, capsicum, lemon zest and eggplant cook on a low heat until they’re more tender. Then drizzle in the lemon juice. Crack some salt and pepper into the mix.

Stir through the coconut milk and add the chillies and lime leaves and allow the flavours to infuse for a few minutes and then add the zucchini ribbons. Cook for another two minutes.

Toss in the snow-peas into the sauce and check the seasoning and add more if required. Drain off your pasta. 

Combine everything in the pasta pot until all the fettucini is totes loved by the sauce and serve immediately.

Handy Hint: If you love fish please add 2 fillets of finely sliced salmon or a large tinned salmon (if on a budget it works really well) after the coconut milk is added, the sauce takes on a whole new dimension. Don’t like seafood but want this dish with meat, finely sliced chicken breast would work best.

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