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Sliced Vegetables in a Coconut Cream Sauce

We have a great new restaurant near us serving fusion Italian/Armenian dishes. Everything is unique and soooo good. I’ve attempted to whip up this tropical-flavored dish and it comes close. Creamy Caribbean flavors with equal parts linguine and long sliced root vegetables.

INGREDIENTS

Carrots, squash, zucchini, shaved into long, thin slices. Soak in white wine.
2 tbsps coconut oil
Linguini pasta (to serve 4)
coconut cream can (1/2 cup)
cooking cream (1/2 cup)
white wine vinegar (2 tbsps)
pepper
plain yogurt (2 tbsps)

METHOD

Cook pasta el dente
Add cooking cream, coconut cream, white wine vinegar and plain yogurt together in dish

Saute vegetables in 2 tbsps coconut oil for 5 minutes
Add cream and mix. Keep at medium heat, don’t let boil.
When pasta done, drain and add to vegetables. Mix and let simmer, covered, for 10 minutes.

Serve with pepper to taste and top with fresh parmesan cheese.

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