Penne Pasta with Curry leaf Pesto and Coconut Cream

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Ingredients

Curry leaf Pesto
  • Curry leaf- 2 tbsp
  • Onion sliced- 1/2 no
  • Garlic- 10 cloves
  • Green Chilly- 4 nos
  • Coconut Oil- 2 Tbsp

Make a smooth paste of all ingredients together in grinder.

Curry leaf Pest Coconut Cream Sauce
  • Pesto- Entire quantity from the recipe
  • Coconut oil- 1 Tbsp
  • Chopped carrots- 1/2 no
  • Tomato Wedges- 1 No
  • Coconut Milk- 1/2 Cup
  • Water-1/2 Cup
  • Salt- 1 Tsp

Heat coconut oil in a non stick pan . Add the pesto into the pan and cook for 10 minutes or till the raw flavor of the onion disappears. Add salt to the mixture. Add the chopped carrots and cook for further 3 minutes . Pour half a cup of water and simmer for 2 minutes. Add 1/2 cup of coconut milk and gently simmer for 3 minutes. Add the tomato wedges and cook for 2 minutes so that the tomatoes soften but not mushy.

Penne Pasta- 200 gm

Toss the cooked pasta in the sauce and serve.

Note-This recipe can also be used for chicken .

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