Thai Lemongrass Pasta

Thai Lemongrass Pasta combines the fragrant flavors of lemongrass, garlic, and fresh herbs with al dente pasta for a refreshing vegan dish. This quick and easy recipe is perfect for a weeknight dinner, delivering a burst of Thai-inspired taste in every bite.

Ingredients

• Spaghetti - 200 grams
• Lemongrass - 1 stalk, finely chopped
• Garlic - 3 cloves, minced
• Red chili - 1, sliced (adjust to taste)
• Carrot - 1, julienned
• Bell pepper - 1/2, thinly sliced
• Coconut milk - 200 ml
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Fresh basil - 1/4 cup, chopped
• Cilantro - 1/4 cup, chopped
• Peanut butter - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped lemongrass, sautéing until fragrant, about 2 minutes.
3. Add the sliced red chili, julienned carrot, and bell pepper to the skillet. Sauté for another 3-4 minutes until the vegetables are slightly tender.
4. Pour in the coconut milk and soy sauce, stirring to combine. Add the lime juice and peanut butter, mixing until the peanut butter is fully incorporated.
5. Add the cooked spaghetti to the skillet and toss well to coat the pasta in the sauce. Season with salt and black pepper to taste.
6. Remove from heat, and stir in the chopped basil and cilantro just before serving. Serve warm with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh herbs and vegetables.
• Provides a good source of healthy fats from coconut milk and peanut butter.

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