What kind of vegan chicken works best for this pasta?

The recipe suggests using rehydrated soy fillets or an equal amount of plant-based chicken chunks, cooked in vegetable stock for flavor.

Can I adjust the consistency of the coconut cream sauce?

Yes, if you prefer a thinner sauce, you can add a few hundred milliliters of water during simmering, adjusting spices and herbs to taste.

What type of spinach should I use for this recipe?

You can use either a half bag of fresh spinach, chopped into pieces, or an equal amount of frozen chopped spinach, added directly to the coco-no-chick pot.

Are the specific herbs (tarragon, rosemary, thyme) essential?

The recipe specifically calls for tarragon, rosemary, and thyme to infuse the coconut cream sauce with its unique aromatic profile, so using these herbs is recommended for the intended flavor.

How should I store leftover Coconut Cream Pasta?

Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

10.7K Views 15 years ago

Coconut Cream Pasta
[Vegan]

Name: Coconut Cream Pasta [Vegan]
Cook time: 30 min
Yield: 4 servings
Cuisine: NO info

ES By: Emma Bjorkman: Blogger, The Vegan Swedes

Author Bio

Emma Björkman is a vegan born and raised in northern Sweden, she loves food and... Read More

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Creamy vegan coconut cream pasta with plant-based chicken, fresh spinach, and mushrooms, garnished with herbs, served in a bowl.

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Coconut Cream Pasta [Vegan]

380

Dairy Free

I don't know if this recipe is particularly Swedish, but I do know that Swedish people love easy made meals that can be eaten all year round. This is a easy and tasty recipe made with fake chicken, coconut milk (cream), spinach and bell pepper.

Ingredients You Need for Coconut Cream Pasta [Vegan]

1-2 tins of Coconut Milk or Cream
1-2 Vegetable Stock Cube
1/4 red Bell Pepper
1/2 bag Fresh Spinach (or equal ammount of frozen chopped spinach)
Salt & Pepper
8 Vegan Fake Chicken Fillets or equal ammount of chunks (I use rehydrated soy fillets, cooked in veg stock)
2 tsp Herbs (tarragon, rosemary and thyme)
1 medium-large Yellow/Brown Onion
4-6 Button Mushrooms (champignons)
2 Garlic Cloves
Pasta (for this recipe I used egg-free spinach tagliatelle to bring even more spinach goodness to the dish)
Vegetable/ Olive Oil for frying

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How to Prepare Coconut Cream Pasta [Vegan]

Start by rehydrating your soy fillets, if your using dried ones.
Chop your onion fine, slice the mushrooms and dice the bell pepper. Gently fry in a large non stick frying pan until soft in the vegetable oil.
Add the chicken and garlic. Just quickly fry before adding the coconut milk, vegetable stock and herbs. Taste! Add salt and pepper to taste.
Now it is time to add the spinach. If you are using fresh spinach, chop into pieces and add in with your coco-no-chick pot.
If you want more liquid, just add a few hundred ml of water and leave to simmer. (you might have to add more spices and herbs)
Boil pasta, eat and enjoy.

Notes

If you want to make lots of food, this dish can be stored in your fridge for up to a week or even longer in your freezer. Simply defrost, reheat and eat. I recommend cooking new pasta for each meal time.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.