Description
A simple and comforting vegan noodle dish with a rich garlic and coconut sauce, perfect for family dinners.
Ingredients
Scale
- 8 oz pasta of choice
- 1 small head garlic, minced or sliced thinly
- 1/2 bunch green onions, sliced (separate white and green parts)
- 1/2 cup canned coconut milk
- 3 tbsp reduced sodium tamari or soy sauce
- 1 tsp hoisin sauce
- Optional: vegan Parmesan for serving
- Optional: chili flakes for heat
- Optional: toasted sesame oil for finish
- Optional: sliced mushrooms or baby spinach
Instructions
- Begin cooking the pasta in a large pot of salted water.
- When the pasta is cooked, drain it and return it to the pot.
- Chop garlic and green onions, setting each part aside.
- Heat a skillet over medium high heat, add garlic with a tablespoon of water, and stir until fragrant.
- Add white parts of green onion and sauté for 3 minutes.
- Stir in coconut milk and tamari or soy sauce, heating for one minute.
- Add the green parts of green onion and stir until wilted.
- Toss in the cooked pasta, ensuring it is well coated with the sauce.
- Serve hot, optionally sprinkling with vegan Parmesan and chili flakes.
Notes
This dish is best served fresh but can be stored in an airtight container for up to 5 days. Reheat gently with a splash of coconut milk or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg