Red Pepper & Coconut Pasta

This is a fairly quick and easy sauce which can be made Vegan and can also be made in larger quantities and stored in the freezer to make other dishes.

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The result is a dreamy & creamy sauce that has no cream (well apart from a little bit of coconut cream). In this recipe we grilled some chicken breasts and combined with the sauce and Penne pasta.

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Tip

This recipe can easily be adapted to make a vegan version. Just take out the chicken stock (replace with vegetable stock) and the chicken!

Red Pepper & Coconut Pasta

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

A light and flavourful pasta sauce with European and Asian influences

Author: Mongolian Kitchen

Recipe type: Main

Serves: 2

Ingredients

• 3 Red Peppers
• 1 Yellow Pepper
• 1 medium onion, chopped
• 1 Chicken Breasts, sliced
• 2 tbsp coconut milk
• ½ cups chicken stock
• ½ tsp garlic powder
• 1 handful coriander, chopped
• salt & pepper to taste

Instructions

1. Start by marinating your chicken breasts in a little olive oil, salt & pepper and garlic powder. Place into a medium-hot oven for 25-30 minutes depending on the size.
2. Saute the onion in a pan with a little bit of olive oil
3. Chop up the 3 red peppers + yellow pepper and wizz in a blender until smooth.
4. Add the peppers to the onions by putting through a ceive and throw in a little bit of coconut cream to enrich the sauce. Add some chicken stock if you prefer the taste to be more savoury.
5. Season with salt and pepper, cook for around 15 minutes until all the onions and peppers are cooked and soft.
6. Cook your pasta
7. You can serve at this point but I decided to blend the mixture in the blender again to get a smooth consistency
8. Add the coriander into the sauce towards the end of the cooking process.
9. Take out the chicken, allow to rest, cut into thin strips and throw into the sauce. Mix the sauce with the pasta, and serve

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