Creamy Asian Pasta

Enjoy the rich flavors of Asia with this vegan pasta dish that is creamy. Coconut milk, peanut butter, and soy sauce are mixed together to make a delicious sauce that covers soft linguine noodles and a wide range of colorful vegetables.

Ingredients:

• 200g linguine pasta
• 1 cup coconut milk
• 2 tbsp soy sauce
• 2 tbsp peanut butter
• 1 tbsp sriracha sauce
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 tbsp sesame oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

Cook linguine pasta according to package instructions until al dente

Drain and set aside

In a separate pan, heat sesame oil over medium heat

Add minced garlic and grated ginger, saut until fragrant

Add sliced bell pepper, broccoli florets, and mushrooms to the pan

Cook until vegetables are tender

In a small bowl, whisk together coconut milk, soy sauce, peanut butter, and sriracha sauce until smooth

Pour the coconut milk mixture into the pan with vegetables

Stir and let it simmer for a few minutes until the sauce thickens slightly

Add the cooked linguine pasta to the pan, toss until well coated with the creamy sauce

Season with salt and pepper to taste

Garnish with chopped green onions and cilantro before serving