Zucchini pasta
Indulge in a delightful and wholesome zucchini pasta dish that combines the freshness of zucchini with the comforting goodness of pasta, all coated in a creamy coconut sauce. This recipe offers a perfect blend of flavors and textures, making it a satisfying meal for any occasion.
Zucchini Pasta
This zucchini pasta recipe brings together tender zucchini slices, al dente pasta, and a creamy coconut sauce infused with paprika and soy sauce. Topped with grated cheese for a savory finish, this dish is both satisfying and flavorful. Enjoy this easy-to-make meal for a comforting lunch or dinner option.
Ingredients
- 500 g pasta (17.6 oz)
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 1 kg zucchini, finely chopped – you can also use food processor (2.2 lbs)
- 800 g coconut milk (28 oz)
- 1 tbsp paprika powder
- 1 tbsp soy sauce
- salt and pepper, to taste
- 100 g grated cheese (such as Parmesan or Cheddar) (3.5 oz)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Heat olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until softened and translucent. Add the sliced zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender but still has a slight crunch. Season with salt and pepper to taste.
- Add coconut milk, paprika powder, and soy sauce. Bring to a gentle simmer over medium heat, stirring occasionally. Add the cooked pasta to the skillet and toss everything together until well coated with the sauce. Sprinkle the grated cheese over the zucchini pasta. Continue tossing until the cheese is melted and incorporated into the dish.
- Taste and adjust the seasoning with more salt and pepper if needed. Serve the zucchini pasta hot, garnished with additional grated cheese if desired.