Pasta with zucchini and coconut cream is a delicate gluten-free first course with an exotic flavor. This recipe is easy to make and perfect for those who don’t have much time to cook but still want a tasty pasta dish. I cooked the zucchini with curry and onion, then added the coconut cooking cream, resulting in a sauce that blends well with the pasta.
For more delicious zucchini ideas, check out the collection Zucchini Recipes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Seasonality: Summer
Ingredients
- 7 oz pasta (gluten-free)
- 0.85 cups Coconut Cooking Cream
- 2 zucchini
- 1 tbsp curry
- 1 tsp chives
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Tools
- Grater Vegetable Cutter
Steps
To make the pasta with zucchini and coconut cream, wash and trim the zucchini, julienne slice or grate it.
In a pan, slightly sauté the chopped onion with a drizzle of extra virgin olive oil.
Then add the curry and chives, add a tablespoon of hot water to dissolve the curry.
Pour the zucchini into the pan and salt. Continue cooking over low heat. If the zucchini sticks to the pan, add a tablespoon of hot water.
Finally, incorporate the coconut cream and stir to blend it well with the ingredients. If necessary, add a tablespoon of hot water to prevent the sauce from drying and ensure a creamy sauce.
Cook the pasta in abundant salted boiling water; once cooked (preferably al dente), drain and pour into the pan with the zucchini and coconut cream sauce.
Let it blend for a few minutes. Serve hot and enjoy your meal!
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