CREAMY PASTA
Ingredients:
2 TBS olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
4 cups mixed vegetables (zucchini, broccoli, peas, corn, carrots, and green beans work well)
2 tsp chicken or veggie stock with 1/2 cup boiling water (concentrated)
1 can coconut milk
1 can butter or cannellini beans, rinsed and drained, or 600-800g chicken breast or thigh
4 cups slightly undercooked pasta (or enough for your family)
Method:
Heat a large frying pan over medium heat.
Add 2 TBS olive oil to the pan. Fry the onion and garlic until translucent.
If using chicken: Add the chicken to the pan and fry for 5 minutes on each side or until golden. Transfer to a plate. (If not using chicken, skip this step.)
Add the vegetables (excluding peas) to the pan and fry for a few minutes until almost tender.
In a separate pot of boiling water, begin cooking your pasta. For extra flavor, add 1 TBS of bone broth concentrate to the water (if available). Slightly undercook the pasta by 1-2 minutes.
Add the coconut milk and stock to the veggie pan. Stir until well combined, then add the peas.
If using canned beans: Add them now.
Add the slightly undercooked pasta to the creamy sauce and mix through. Let it simmer for a few minutes until the pasta is al dente.
Optional: Serve with Parmesan cheese, chili flakes, and chopped parsley on top.