Vegetarian Thai Fusilli
Serve up a healthy spin on everyone’s dinnertime fave – pasta. This vegetarian recipe is loaded with greens, peanut protein and a kick of spice.
- Cooking time: 6 minutes
- Makes: 4 servings
Ingredients
Ingredients
| 1 lime |
| ⅔ cup (175 mL) coconut milk |
| 3 tbsp (45 mL) peanut butter |
| 2 tbsp (30 mL) finely grated ginger |
| 1 tbsp (15 mL) hot Chinese chili garlic sauce |
| 1 tsp (5 mL) brown sugar |
| ½ tsp (2 mL) salt, divided |
| 8 oz (227 g) chickpea or lentil fusilli or penne |
| 1 tbsp (15 mL) peanut oil |
| 1 cup (250 mL) snow or sugar snap peas, diagonally cut in half |
| 12 oz (340 g) broccoli slaw |
| 1 small carrot, coarsely grated |
| ½ cup (125 mL) edamame |
| 2 tbsp (30 mL) each chopped cilantro and peanuts |
Directions
Bring a large pot of salted water to a boil. In a medium bowl, finely grate lime peel and squeeze out juice. Whisk in coconut milk, peanut butter, ginger, chili garlic sauce, sugar and ¼ tsp (1 mL) salt until blended.
Add pasta to boiling water and cook according to package directions, 6 to 11 minutes. Meanwhile, heat oil in a large frying pan over medium-high heat. Add sugar snap peas and stir-fry 1 minute. Add slaw, carrot, edamame and remaining ¼ tsp (1 mL) salt. Stir-fry 2 to 3 minutes until hot. Pour in sauce and heat through.
Drain pasta. Serve broccoli slaw and sauce over pasta, then sprinkle with cilantro and peanuts.
Nutrition
Per serving (¼ recipe): 480 calories, 23 g fat (9 g saturated fat, 0 g trans fat), 0 mg cholesterol, 460 mg sodium, 53 g carbohydrate, 10 g fibre, 7 g sugars, 20 g protein
