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Lemon Coconut Thai-Inspired Pasta
Lemon Coconut Thai-Inspired Pasta
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Coconut basil Thai pasta with spaghetti, fresh tomatoes, and green onions for a deliciously unique twist.
Ingredients:
  • 0.5 (8 ounce) package spaghetti
  • 1 cup coconut milk
  • 0.5 cup dry white wine
  • 0.25 cup fresh lemon juice
  • 3 cloves garlic, minced, or more to taste
  • 1 teaspoon white sugar
  • 0.125 teaspoon red pepper flakes
  • 0.125 teaspoon ground black pepper
  • 1.5 cups cooked shredded chicken
  • 2 roma (plum) tomatoes, diced
  • 0.5 cup bean sprouts
  • 0.25 cup chopped fresh basil
  • 0.25 cup chopped fresh parsley
  • 3 green onions, chopped
  • 1 (5 ounce) package arugula
  • 1 lemon, zested
Instructions:
  • 1. Boil a large pot of salted water. Add spaghetti and cook for about 12 minutes until al dente. Drain and return to the pot.
  • Combine coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan. Heat over medium heat, simmer for 5 to 6 minutes until flavors meld together.
  • Mix chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta and heat gently for 3 to 5 minutes. Stir in coconut sauce and blend well. Serve over arugula and top with lemon zest before serving.

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