Our Recipes
CREAMY COCONUT MACARONI (PASTA)
Looking for a comforting, plant-based twist on a classic pasta dish? This CREAMY COCONUT MACARONI is rich, flavorful, and super simple to make.
The secret lies in Coconut Cream and Refined Coconut Oil, giving the sauce a silky texture with tropical goodness in every bite. Tossed with pasta and fresh veggies, it’s a wholesome, dairy-free favorite you’ll want on repeat.
Ingredients
- 250gr pasta (fusilli or rigatoni)
- 1/2 can Coconut Cream
- 2 tablespoons Refined Coconut Oil
- 1/4 minced onion
- 10-12 cherry tomatoes
- Spinach
- 2 cups vegetable stock
- Salt and black pepper to taste.
Directions
1. Prepare the pasta:
- Bring a pot of water to a boil.
- Add 1 tbsp of Refined Coconut Oil to the boiling water to prevent the pasta from sticking and 1 pinch of salt for seasoning.
- Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Prepare the vegetables:
- Wash the onion, mushroom, tomatoes, spinach.
- While the pasta is cooking, mince the onion, slice the mushrooms, cut the cherry tomatoes and spinach.
3. Make the creamy coconut sauce:
- In a pan, heat 1 tbsp of Refined Coconut Oil over medium heat.
- Sauté the finely chopped onion until fragrant.
- Add the mushrooms and tomatoes to the pan and cook for 3-5 minutes, until they begin to soften.
- Pour in the Coconut Cream.
- Season with salt, pepper, and a dash of liquid seasoning. Stir well and bring the sauce to a gentle simmer.
4. Combine and Serve:
- Add the cooked pasta to the pan with the sauce and vegetables.
- Stir until the pasta is evenly coated in the creamy sauce.
- Add the fresh spinach and cook for 1-2 minutes, until it wilts.
- Transfer the creamy coconut macaroni to a plate.
- Garnish with a final sprinkle of black pepper before serving.
