Ingredients
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For the Pasta:
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12 oz (about 340g) gluten-free pasta (choose your preferred type)
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1 tablespoon coconut oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 ripe mango, peeled and diced
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1 Salt and black pepper to taste
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1 Fresh cilantro leaves for garnish
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For the Mango Coconut Sauce:
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1 can (13.5 oz) full-fat coconut milk
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1 ripe mango, peeled and diced
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2 tablespoons lime juice
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 Salt and black pepper to taste
Directions
Adjust the level of cayenne pepper to your preferred level of spiciness.
Steps
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1
Done
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Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside. |
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2
Done
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In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes or until fragrant and translucent. |
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3
Done
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Add the thinly sliced red and yellow bell peppers to the skillet. Sauté for an additional 2-3 minutes until they begin to soften. |
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4
Done
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In a blender, combine the diced mango, full-fat coconut milk, lime juice, ground cumin, paprika, cayenne pepper, salt, and black pepper. Blend until smooth. |
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5
Done
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Pour the mango coconut sauce over the sautéed vegetables in the skillet. Stir well and allow the sauce to simmer for 2-3 minutes until heated through. |
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6
Done
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Add the cooked gluten-free pasta to the skillet and gently toss until the pasta is well coated with the sauce. |
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7
Done
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Stir in the diced mango and cook for another 2 minutes to warm the mango. |
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8
Done
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To serve, plate the pasta and garnish with fresh cilantro leaves. |
