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.

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Coconut Cream Pasta [Vegan]

Serves

4

Ingredients

  • 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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Preparation

  1. Start by rehydrating your soy fillets, if your using dried ones.
  2. 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.
  3. Add the chicken and garlic. Just quickly fry before adding the coconut milk, vegetable stock and herbs. Taste! Add salt and pepper to taste.
  4. 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.
  5. 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)
  6. 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

Total Calories: 2,051 | Total Carbs: 51 g | Total Fat: 156 g | Total Protein: 85 g | Total Sodium: 3,590 mg | Total Sugar: 20 g Nutrition information does not include pasta or oil used for frying. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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