Sugarcane curried pasta


An Italian meets Thai inspiration... 



1 whole onion, chopped finely 

1 1/2 red capsicum, diced

1 tsp Chinese five spice

1/2 jar of red curry paste

1 400mL can coconut cream

1/2 cup The Raw Cane sugarcane juice

1 1/2 cups of frozen peas

4 cups of pasta of choice



 Boil water in a large pan for pasta, according to pasta directions.

Cook pasta

Sautee onion and capsicum on a hot deep dish pan with water/oil for 2 minutes, until tender. 

Add Chinese five spice and curry paste, mix with vegetables until all are covered.

Combine with coconut cream and sugarcane juice.

 Simmer, uncovered for 10 minutes. 

Add peas, mix and simmer for further 5 minutes.

Drain pasta, leaving 1/2 pasta water in the large pan.

Replace pasta into pan, cover with sauce, replace onto flame and mix pasta with the sauce until covered.

Serve with a side salad of sliced cucumber, quartered cherry tomatoes and finely sliced sugar snap peas. Sprinkle chilli flakes.

Serves 6 


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