Always get the stuff in the can. And don't do low fat. Go full fat. That's the good fat.
"Creamy" Summer Pasta
2 ears of corn (3 if they're on the smaller side)
1 cup cherry tomatos, sliced in half
1 can coconut milk
1 T butter
1 T chili powder
1 t garlic powder (or fresh garlic, if you have that on hand. we didn't)
salt, pepper to taste
12 oz fresh pasta (the kind in the fancy section of the store. you won't regret it)
Peel your corn and get rid of all of the silky bits, and cook those in boiling water. Once they're all set, take them out and let them cool but leave the water in the pot. When your ears are cool, cut the kernels off into a bowl. Toss your pasta into the water still on your stove, and cook that up. Fresh pasta takes significantly less time to cook, so keep an eye on it. Give it about three minutes or so. Drain the pasta and set it aside. In a pot (same one if you hate doing dishes like me), melt down your butter then add in your coconut milk. Once it's nice and simmery, add in the corn, tomatoes and spices and heat everything through. Fold in your pasta until every noodle is coated. Serve immediately.
Well, I know what I'm making for dinner tonight.
ReplyDeleteI hope you like it!
Deletei love alfredo sauce too but always get a big stomachache (or worse) afterwards. i'm pinning this now to try it out!
ReplyDeleteOh such a great idea using coconut milk Alex! I'm off dairy for the moment so this is a great idea!
ReplyDeleteYou always make the best foods!!! Does the coconut milk make it taste coconuty?
ReplyDeleteA little! It's sweet, so I'd suggest adding more seasoning if you want it a little more savory.
Deletelooks amazing! thanks for sharing :)
ReplyDeleteLet me know if you try it!
Deletei'm not a huge cheese fan and love the take on this - thanks for sharing!
ReplyDelete