Noodles with coconut and zucchini sauce
From Philosophical Vegan Wiki
Difficulty: 1/5
Preparation and cooking time: 30 minutes
Servings: 4
| [Collapse]Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 500 (calories in whole recipe: 2000) | |||||
| Proteins | 25% | 14.4g | Protein: lysine | 23% | 0.5g |
| Protein: methionine | 24% | 0.2g | |||
| Protein: isoleucine | 29% | 0.5g | |||
| Carbohydrates | 43% | 57.0g | Fibers | 26% | 10.0g |
| Net carbs | n/a | 47.0g | |||
| Sugars | n/a | 10.7g | |||
| Fats | 43% | 28.5g | Omega-3 | 15% | 0.3g |
| Omega-6 | 6% | 1.2g | |||
| Saturated fats | n/a | 22.9g | |||
| Vitamin B1 | 29% | 0.4mg | Vitamin B2 | 34% | 0.4mg |
| Vitamin B3 | 57% | 9.2mg | Vitamin B5 | 52% | 2.6mg |
| Vitamin B6 | 32% | 0.4mg | Folate | 30% | 123.6μg |
| Vitamin A | 23% | 213.4μg | Vitamin C | 27% | 24.7mg |
| Vitamin E | 8% | 1.3mg | Vitamin K | 112% | 134.6μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 9% | 94.9mg | Copper | 120% | 1.1mg |
| Iron | 70% | 5.6mg | Magnesium | 41% | 166.3mg |
| Manganese | 141% | 3.3mg | Phosphorus | 53% | 376.6mg |
| Potassium | 24% | 1139.0mg | Selenium | 111% | 61.4μg |
| Zinc | 33% | 3.7mg | Sodium to taste | ||
Ingredients:
- 500g whole-wheat spaghetti (or whole-wheat noodles of choice)
- 600ml coconut milk (at least 50% coconut)
- 8 cloves garlic, crushed
- 2 cups diced mushrooms
- 1/2 cup frozen spinach
- 2 tbsp soy sauce
- 3 sliced zucchini
- Juice from 1/2 lemon
- 1 tbsp corn starch
- Salt to taste
- Black pepper
- Cayenne (optional)
Instructions:
- In a medium pot, add the coconut milk, the garlic, the mushrooms, the spinach, and the soy sauce.
- Bring to a boil, then turn down the heat to bring to a simmer, and add the zucchini, the lemon, and some black pepper.
- In the meantime, bring water to a boil for the pasta. Add in the pasta and cook until al dente, then drain, and set aside.
- After having simmered the coconut milk broth for about 20 minutes, stirring here and there for it not to stick, add in the corn starch while stirring to thicken.
- Adjust the taste of the broth with salt, and turn off the heat.
- Pour the pasta in the pot with the broth, and stir to coat evenly, until all or almost all the broth is spread throughout the pasta and little or nothing is left at the bottom of the pot.
Serving:
Pour some pasta in a plate, and top with more lemon juice and/or some fresh cilantro.
