🌿 Creamy coconut basil pasta
Ingredients
- 400 g long pasta
- 400 ml coconut milk
- 1 large bunch basil
- 3 garlic cloves, 1 shallot
- 1 fresh chili
- 60 g parmesan (optional)
- Juice of 1 lemon
- Olive oil, salt, pepper
Method
- Fry the shallot, garlic and chili 3 min in olive oil.
- Pour in the coconut milk and reduce 8 min over low heat, until it coats a spoon.
- Cook the pasta a minute short of the packet time, and keep a ladle of the cooking water.
- Blend half the basil with a little sauce, then stir it back in: blended basil colours, whole basil perfumes.
- Toss the pasta with the sauce and a splash of cooking water, off the heat.
- Add the lemon juice, the rest of the basil torn, and the parmesan.
Adapted from Ife's kitchen (YouTube)
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