Disclosure: This post was sponsored by #PastaFits through my participation in the Healthy Aperture Network. Thanks for supporting the brands that make DK possible!
As an ardent fan of absolutely anything having to do with noodles and curry, I consider this dish to be my culinary love child. A slightly sweet, aromatic coconut curry sauce wrapped around fettuccine noodles and crisp vegetables.
I know that Thai curry is almost always served with rice noodles or actual rice but the Italian blood in me runs deep. So, when I was having my weekly curry craving and whipped up this luxurious sauce, I knew I needed a noodle that could stand up to the bold flavor. Since my pantry is overflowing with noodles of every shape and size, I picked my favorite for silky sauces: the not-so- humble fettuccini.
The best part about this meal is that it’s completely weeknight friendly. I tried it a few different ways, with sauteed vegetables, roasted vegetables, and something more similar to soup but at the end of the day, laziness won. Per usual.
Once the noodles are almost done cooking, throw in the vegetables to cook for just a minute or two. Not only does this help keep the dish more nutrient dense, it also eliminates the need for pulling out another skillet. As someone who has the uncanny ability to use almost every gadget I own when cooking, trust me when I say that minimal cleanup is a very convincing argument to try a recipe.
That sauce! It coats the fettuccini so beautifully, I’ve been known to double the recipe so there is no fear of running out. If you are sauce fanatic like me, I highly encourage you to make extra so that you can drizzle on as much as you’d like. Or spoon it directly into your mouth as it cooks. Or dunk hunks of crusty bread in while you wait for the noodles to cook. No judgements, I understand how awesome it is.
Just to show how healthy it is to incorporate pasta into your daily life, one giant bowl of this packs in 14g of protein and 8g of fiber for only 420 calories. Thanks to the whole-wheat noodles, vegetables and edamame, this vegan dish is simply satisfying.
- ½ tablespoon oil
- 3 garlic cloves, minced
- 2 tablespoons minced lemongrass (see notes)
- 1 tablespoon fresh grated ginger
- 2 tablespoons red curry paste
- 1 14-ounce can regular coconut milk
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon hot chili paste (like sambel oelek)
- 12 oz. linguine (whole wheat if preferred)
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 red bell pepper, thinly sliced
- Bring a large pot of salted water to a boil.
- Heat oil in a medium saucepan over medium heat and stir in the garlic, lemongrass and ginger until fragrant, about 30 seconds. Keep stirring often and make sure not to burn the garlic. Add in the curry paste and ¼ cup of the coconut milk. Whisk together until the curry paste is dissolved. Add in the rest of the coconut milk, brown sugar, soy sauce, lime juice and chili paste. Reduce to a simmer and let cook until slightly thickened, about 10 minutes.
- While the sauce is cooking, add in the linguine and cook until just al dente. Right before the linguine is done (about 2 minutes before estimated cooking time), add in the broccoli, carrots, edamame and red bell pepper. Drain, toss with sauce and serve.