Coconut Curry Pasta (Print Version)

# Ingredients:

→ Pasta

01 - 200 g of linguine noodles

→ Veggies

02 - 1 large onion
03 - 1 medium leek
04 - 1 red bell pepper
05 - 1 big carrot
06 - 1 small zucchini

→ Sauces & Seasonings

07 - 300 ml of coconut milk
08 - 18 ml of light cream
09 - 1-2 teaspoons of red curry paste
10 - Curry powder to taste
11 - Salt to taste
12 - Pepper to taste

→ Optional Garnishes

13 - Fresh chives to taste
14 - Cilantro to taste

# Instructions:

01 - Slice the onion thinly, chop the carrot into sticks, and cut the rest of the vegetables into chunks that aren’t too big or too little.
02 - Boil some salted water in a pot. While that's happening, drizzle olive oil in a pan and sauté the carrot sticks and the red pepper until they soften up slightly. Toss in the onion, zucchini, and leek and keep stirring while they cook. Sprinkle in a little salt and pepper to season.
03 - When the water in the pot is bubbling, drop in the pasta and cook it the way the instructions on the package say to.
04 - Stir coconut milk and cream into the vegetables in the pan to combine everything nicely. Scoop in the curry paste and sprinkle the curry powder. Taste it to see if you want more salt or pepper.
05 - Drain the pasta in a colander, then stir it into the pan with the veggies and sauce. Give everything a good mix and serve right away.

# Notes:

01 - Leave out the cream to make it vegetarian
02 - Keep for up to 2 days in the fridge
03 - You can warm it up in the microwave
04 - Feel free to switch up the veggies with what’s in season

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