Spicy Coconut Noodles (vegetarian)


I adapted this recipe from the Real Simple magazine, and let me tell you, it doesn’t get any easier than this. I made homemade fettuccine which is additional work, but I don’t mind. I enjoy making pasta. And for anyone who is concerned that it would be too spicy for them because of the chili powder…..not to worry, the coconut milk balances the flavors nicely. Enjoy!

1 Lb. homemade fettuccine (or store bought)
1 13.5 ounce can coconut milk
3 Tbsp. tomato paste
1 Tsp. Kosher salt
1 Tsp. chili powder
6 lower halves of scallions, cut thin
1 4.9 ounce can water chestnuts, cut into quarters

While boiling water for the fettuccine, put the coconut milk, tomato paste, salt, chili powder and water chestnuts into a sauce pan and bring to a boil, stirring often to mix ingredients. Bring the heat down to a simmer while the pasta is cooking.
Drain the fettuccine and put in a large bowl (put aside some pasta water if you’re going to reheat this dish). Pour the sauce over the pasta and toss.
Sprinkle the slices of scallion over the top and serve.


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