Truly, Pasta has been one of my favourite dishes… since ever. But I guess I am not the only one thinking that way?! Not at least because there are so many different types of noodles and sauces – all kind of specialities and versions prepared with local proud and uniqueness. Spaghetti Carbonara or Spaghetti Bolognese are probably the most popular ones, but there are so many others. Lately, like so often, I felt a ravenous appetite for spaghetti. It was a very hot summer day and I neither wanted a meat loaded Bolognese nor a fatty Carbonara sauce… so I decided to prepare a fresh sauce with coconut milk and refreshing lime juice. The result was a mouth-watering and light pasta dish that fits even for the hottest summer days.
INGREDIENTS for 4 servings
- 200 g green beans, chopped in bite size pieces
- 1 organic lime
- 1 onion, chopped
- 1 tbsp. olive oil
- 200 ml coconut milk
- 400 g spaghetti
- 150 ml vegetable stock
- 1 Tbsp. soy sauce
- 150 ml cream
- Parmesan cheese
- For the sauce heat oil in a pan over medium heat. Cook onions in oil until soft. Then gradually pour the coconut milk and cook for 5 minutes. Then add the green beans and the vegetable stock and cook for 5 more minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until ‘al dente’, then drain.
- Wash the lime with warm water, dry it and grate the rind.
- Season the sauce with the soy sauce, lime juice and rind.
- Mix the noodles with the sauce and serve it with some parmesan cheese on top.
As you see on the photo I added some salty MIE STICKS on top, but to be honest… it was the wrong choice.
Cheers with sunbeams.