Once and a while, I find myself craving pasta really badly. Not traditional wheat pasta, but something lighter and lower in calories: vegetable noodles! Today’s Carrot & Zucchini Pasta with Tomato Coconut Curry Sauce is super satisfying, easy to digest, really creamy and high in flavor. It’s completely free from gluten and ready in less than 15 minutes.
Carrot & Zucchini Pasta with Tomato Coconut Curry Sauce
SERVES: 2-4 people
EQUIPMENT: blender, rubber spatula, spiralizer, large mixing bowl
Tomato Coconut Curry Sauce (makes about 2 ½ cups)
1 ½ cup of coconut milk
½ cup of fresh tomato, roughly chopped
½ clove of garlic
¼ stalk of spring onion
1 large or 2 small date(s) pitted and soaked in lukewarm water for 10 minutes to soften (optional, or 1 large teaspoon maple syrup)
3 tablespoons of tomato paste (pure tomato concentrate without additives)
1 tablespoon of lime juice
2 teaspoons of fresh ginger, peeled
1 ½ teaspoon of curry powder
¾ teaspoon of Himalayan crystal salt or sea salt
½ teaspoon of garam masala (Indian spice mix)
Cayenne pepper, to taste
4 small zucchini
2 small carrots
2 large handfuls of cherry tomatoes
1 handful of cilantro
1 stalk of spring onion
1 handful of pine nuts, raw or lightly toasted
Tomato Coconut Curry Sauce
Combine coconut milk, tomato, garlic, spring onion, date(s), tomato paste, lime juice, ginger, curry powder, salt, garam masala and cayenne pepper in the blender. Blend until smooth and creamy.
- Prepare your vegetables: slice your cherry tomatoes in halves; roughly chop your cilantro and finely slice your spring onion.
- Lightly toast your pine nuts if you prefer them roasted.
- Peel your zucchini and carrots. Turn them into noodles using a spiralizer (for step-by-step instructions, check out this video for Zucchini Pasta with Basil Hemp Pesto).
- Combine your vegetable pasta and coconut curry tomato sauce right before serving. If you combine these two in advance, the pasta will become watery.
- Serve with the cherry tomatoes, cilantro, spring onion and pine nuts.
JULIE’S TIPS & TRICKS:
- This Tomato Coconut Curry Sauce will stay fresh for at least 3 days in an airtight container in the refrigerator.
- Not a big fan of zucchini? Just use carrots or create noodles out of parsnip, beetroot, cucumber (if it’s firm enough) or your favorite type of squash.
- Pure tomato paste is packed with lycopene, a powerful antioxidant that can protect you against diabetes and heart disease. The tomato paste will add a rich tomato flavor to this creamy sauce – just make sure it doesn’t have any additives or hidden sugars.
- Garam masala is an Indian spice mixture made with cumin, cardamom, cinnamon, cloves and other delicious spices. You can find it in most stores.
Now I would love to hear from you! What do you think of this simple comfort food recipe? Would you like me to create more raw and/or warm vegan pasta recipes? Let me know by leaving a comment down below.