Vegetables with Fusilli and Thai Sauce
Elevate your pasta night with this vibrant fusion dish: Vegetables with Fusilli and Thai Sauce! Combining the hearty texture of fusilli pasta with the bold, aromatic flavors of a creamy Thai-inspired sauce, this recipe is a perfect harmony of cuisines. Crisp-tender broccoli, red bell pepper, carrot, and snow peas are stir-fried with garlic and ginger for a burst of freshness, then tossed in a luscious coconut milk-based sauce infused with red curry paste, soy sauce, and lime juice. Garnished with cilantro and crushed peanuts, this dish offers a delightful balance of spice, tang, and crunch. Ready in just 35 minutes and serving four, it's a quick, wholesome meal that feels both comforting and exotic. Perfect for fans of vegetarian pasta recipes, Thai flavors, or quick weeknight dinners!
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Recipe Information
Ingredients
- 250 grams Fusilli pasta
- 150 grams Broccoli florets
- 1 medium Red bell pepper
- 1 medium Carrot
- 100 grams Snow peas
- 1 tablespoon Sesame oil
- 2 large Garlic cloves
- 1 teaspoon Fresh ginger
- 200 milliliters Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Red curry paste
- 2 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 2 tablespoons Fresh cilantro
- 2 tablespoons Crushed peanuts
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the vegetables. Cut the broccoli into small florets, slice the red bell pepper into thin strips, julienne the carrot, and trim the ends of the snow peas.
Heat the sesame oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger, and sauté for 1 minute until fragrant.
Add the broccoli, red bell pepper, carrot, and snow peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
In a small bowl, whisk together coconut milk, soy sauce, red curry paste, lime juice, and brown sugar to make the Thai sauce.
Pour the Thai sauce into the skillet with the vegetables. Stir well to combine and let simmer for 2-3 minutes to heat through and meld flavors.
Add the cooked fusilli pasta to the skillet. Toss everything together to evenly coat the pasta with the sauce and mix in the vegetables.
Remove from heat and garnish with chopped fresh cilantro and crushed peanuts for an added burst of flavor and texture.
Serve warm and enjoy your fusion-style Vegetables with Fusilli and Thai Sauce!
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 36.5 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
