Ingredients
-
For the Pasta:
-
12 oz (about 340g) gluten-free pasta (choose your preferred type)
-
1 tablespoon coconut oil
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 red bell pepper, thinly sliced
-
1 yellow bell pepper, thinly sliced
-
1 ripe mango, peeled and diced
-
1 Salt and black pepper to taste
-
1 Fresh cilantro leaves for garnish
-
For the Mango Coconut Sauce:
-
1 can (13.5 oz) full-fat coconut milk
-
1 ripe mango, peeled and diced
-
2 tablespoons lime juice
-
1 teaspoon ground cumin
-
1/2 teaspoon paprika
-
1/4 teaspoon cayenne pepper (adjust to taste)
-
1 Salt and black pepper to taste
Directions
Adjust the level of cayenne pepper to your preferred level of spiciness.
Steps
|
1
Done
|
Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside. |
|
2
Done
|
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. |
|
3
Done
|
Add the thinly sliced red and yellow bell peppers to the skillet. Sauté for an additional 2-3 minutes until they begin to soften. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Add the cooked gluten-free pasta to the skillet and gently toss until the pasta is well coated with the sauce. |
|
7
Done
|
Stir in the diced mango and cook for another 2 minutes to warm the mango. |
|
8
Done
|
To serve, plate the pasta and garnish with fresh cilantro leaves. |
-400x400.png)
