Penne with Broccoli and Coconut Milk
Posted on Tuesday, July 11, 2006
Why is it that kids can live on a staple of plain pasta? Maybe a lot of you are nodding your heads and smirking, because you can relate to what I am about to say.
I have never met a kid who does not like pasta. They can live on this 24-7 and never seem happier. Soeren is just the same. Whenever I ask him "Hey Soeri, would do you fancy today?" He looks and says,
"Pasta!" is always a sure answer.
I remember last year when we were vacationing in Liguria, Italy, I think we did have pasta almost everyday. In the town where we stayed there was a restaurant called "Macaroni". A wonderful place with a delightful ambient, directly on the beach promenade. This place actually had only pasta on the menu, pasta in all shapes, sizes and forms and served in a huge variety of sauces.
You would think Soeren would have gone for some fancy type of sauce - after all he does get some good stuff at home ;-)! No, he was happy with plain tomato sugo! Life is so easy from a kids point of view.
Anyway, so when I asked my men "What do you fancy for lunch, boys?" I got the same answer from Soeren "PASTA!" Tom agreed!
OK pasta it was to be. However, I decided I was not going to give in to a normal tomato sauce. I have nothing against tomato sauces but ... hey! it ain't all that challenging for mummy in the kitchen. I like to cook and I enjoy my time out in the kitchen, especially on the weekends. The boys are playing in the garden and I put on some nice music and conjure up something GOOD! The idea of tomato sauce just did not appeal to me.
I had broccoli in the freezer and a can of coconut milk in the pantry. Here's what I whipped up!
500g Broccoli - cut into florets
2 garlic cloves - chopped finely
1 onion - chopped finely
1 tablespoon olive oil
small handful of coriander leaves - finely chopped
4-5 tablespoons white wine or vegetable stock if cooking for kids
400 ml coconut milk - unsweetened
1/8 l vegetable stock
1 teaspoon cornstarch
salt and pepper
3 tablespoons lime juice
Steam the broccoli for approx. 6-7 minutes. Cook the pasta according to instructions.
Sauté the garlic and onions in a large pan, with the olive oil. Add the wine (or stock) and simmer for a few seconds. Add the coconut milk, 1/8 l stock and bring to a boil.
Reduce heat. Mix the cornstarch with 1 tablespoon of water and pour into the sauce. Simmer for 1 minute.
Add salt and pepper to taste and pour in the lime juice. Put the broccoli florets into the pan and cover with the sauce. Allow to heat through. Add the chopped coriander leaves.
Place pasta on pre warmed plates and pour the sauce with the broccoli over this.
Brilliant! Soeren loves broccoli and so he was not disappointed to see no tomato sauce. He really loved the all the tastes this pasta sauce had to offer. Tom was also surprised at the "strange" creation. He thought coconut milk was something specifically for Asian/Indian cooking.
Isn't it funny how when you tell someone what's in it they kind of look all funny and think "Well that can't taste good!" I like the look on their faces when they try it and the face kind of lights up - almost as if a light bulb went on in their brain. That is the same thing you will get with this one, I promise.
The coconut milk offers a wonderful and smooth texture, the lime juice adds a little tanginess. It is a harmony of flavors that really works well.
I doubt the tomato sugo will ever fall from it's glory for Soeren, but I do know one thing this one is just as fast and certainly a good run.
This ones for Cate's great ARF 5 A Day Tuesday.
herb, coriander, broccoli, penne, pasta, coconut milk, recipe, food, garlic