This vegan pasta recipe isn’t light on flavor and abundance! A coconut milk sauce thickened with corn starch and seasoned with sesame seed oil. Loaded with crispy chickpeas and roasted broccoli.
For the Pasta
-3/4 box thin spaghetti, or another noodle you choose
-2 teaspoons sesame seed oil
-2 garlic cloves, grated
-1/2 cup small diced white onion (I like them diced very small)
-2 teaspoons white sugar
-1/2 teaspoon salt
-2 teaspoons curry powder
-1 13.5oz can coconut milk
-2 tablespoons water
-4 teaspoons cornstarch
-1/4 teaspoon garlic powder
-1/2 ladle of reserved pasta water
For the Broccoli
-3 cups chopped fresh broccoli (this was about 2 and 1/2 heads of broccoli for me)
-1 and 1/2 tablespoons extra virgin olive oil
-1/8 teaspoon salt
For the Chick Peas
-1 15.5oz can chick peas, drained
-1 tablespoon extra virgin olive oil
-1/8 teaspoon salt
-1/8 teaspoon garlic powder
1. Preheat oven to 450 degrees.
2. Place the chopped broccoli florets in a large bowl, toss with the EVOO and the salt, then pour onto the baking sheet. Dump the chick peas into a strainer and toss a few times, remove any of the shells that have pulled away from the chick peas, then pour them into a bowl and season with the salt, garlic powder, and EVOO. Place the broccoli in the oven for 5 minutes, after they have cooked for 5 minutes remove the baking sheet and dump the chick peas onto the other side of the sheet, then place back in the oven and bake for 25 minutes.
3. Once the chick peas and broccoli are baking, bring a large pot of water to boil (make sure you always salt pasta water!). I like my pasta on the softer side so I boil mine for 11 minutes. Want firmer pasta? Only cook it for 9-10 minutes.
4. While the pasta is cooking heat the 2 teaspoons of sesame seed oil, diced onions, and grated garlic in a medium pan over medium heat for 3-4 minutes. Add the curry powder and stir to coat the onions. Pour in the coconut milk and season with the sugar and salt. In a small bowl, combine the water and cornstarch then pour into the coconut sauce, raise heat so the sauce boils, then reduce to simmer. Add 1/2 of a ladle of the boiling pasta water to the sauce and stir. Simmer the sauce on low heat until the noodles are done cooking. If the sauce at any point gets to watery/thin, add cornstarch a teaspoon at a time and whisk into the sauce, you’ll just need to reboil any time you add cornstarch so that it activates and thickens the sauce. If your sauce ever gets too thick, add small amounts of the boiling pasta water to bring it back to a cream sauce consistency.
5. To serve, pour the drained spaghetti into the pan with the coconut curry sauce and stir until all the noodles are coated. To each bowl of pasta, top with the roasted broccoli and roasted chick peas. Serve with naan.
Adapted from: In Pursuit of More
Keywords: vegan pasta recipe