This is a twist on the usual bowl of pasta for dinner. The sauce is made with coconut milk and almond butter, so while it’s über creamy, there isn’t any dairy. Substitute wheat pasta with brown rice or quinoa noodles if you want a gluten-free option (make sure your soy sauce is wheat-free, if that’s the case).
1 lb (450 g) whole wheat penne or spaghetti
1 head broccoli florets
14 oz (400 mL) can light coconut milk
1/4 cup (60 mL) almond butter
3 Tbsp (45 mL) low-sodium soy sauce
2 tsp (10 mL) grated ginger
2 garlic cloves, minced
1/2 tsp (2 mL) dried chili flakes
1 cup (250 mL) chopped cilantro or shredded basil
In large pot, boil pasta until al dente, about 8 minutes.
Meanwhile, cut broccoli florets into small pieces. Add to boiling pasta for last 1 minute of cooking.
While pasta is cooking, place coconut milk, almond butter, soy sauce, ginger, garlic, and chili flakes in blender. Whirl to purée. Pour into large, wide frying pan. Bring to a boil over high heat, then reduce to medium and gently simmer until sauce thickens, 3 to 5 minutes.
Drain pasta and broccoli. Add to frying pan along with cilantro. Stir to coat noodles with sauce. Spoon into bowls and serve.
Each serving contains: 354 calories; 15 g protein; 14 g total fat (5 g sat. fat, 0 g trans fat); 49 g total carbohydrates (4 g sugars, 10 g fibre); 481 mg sodium
source: “30 Minute Meals“, alive #371, September 2013