This Asian fusion dish makes use of contemporary Thai basil, peanuts, pink pepper flakes, and lime to up its taste profile and depart you craving extra. Swap up your mac recreation with this new tackle the final word consolation dish from veteran cookbook writer Robin Robertson’s cookbook, Vegan Mac and Cheese.
What you want:
For the mac:
2 teaspoons vegetable oil
1 small yellow onion, minced
3 tablespoons Thai pink curry paste
½ teaspoon salt
¼ teaspoon floor black pepper
2 cups water, divided
¾ cup unsalted uncooked cashews, soaked in boiling water for half-hour and drained
16 ounces gemelli or different small pasta
1 (14-ounce) can full-fat coconut milk
For garnish:
½ cup chopped roasted peanuts
¼ cup Thai basil, chopped
¼ cup cilantro, chopped
2 teaspoons pink pepper flakes
Lime wedges, for serving
What you do:
- In a skillet over medium warmth, heat oil. Add onion and cook dinner till tender, about 5 minutes. Stir in curry paste, salt, and pepper. Cook dinner, stirring continuously, for 1 minute. Stir in 1 cup water and take away from warmth.
- In a high-speed blender, mix cashews and remaining water, and mix till easy. Add curry combination and mix once more till easy. Put aside.
- In a big pot, convey 4 quarts salted water to a boil. Add pasta and cook dinner based on bundle instructions till al dente. Drain pasta and return to pot.
- Into pot with pasta, add curry sauce and coconut milk and stir. Place pot over low warmth and cook dinner, stirring often, for 3 minutes to warmth and thicken sauce. Switch to a big serving dish and serve scorching, sprinkled with peanuts, basil, cilantro, and pink pepper flakes, with lime wedges on the aspect for squeezing.
For extra vegan mac and cheese recipes, learn:
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