Description
Learn how to make a delicious and simple seafood pasta primavera that’s perfect for any occasion. Follow our easy recipe for a flavorful dish!
Ingredients
- – 1 Tablespoon vegetable oil (15ml)
- – 2 medium kohlrabi
- – 2 spring onions or 1 small onion
- – 2 cloves garlic
- – 1 cup (240 ml) white grape juice
- – 2 Tablespoon lemon juice (30ml)
- – 1 small-medium yellow squash
- – 1 cup peas (240ml) frozen are fine
- – 1 pound (454 g) mixed beef seafood or your favorite
- – 12 oz pasta (340g) cooked al dente
- – 1/4 teaspoon (1 ml) thyme
- – 1/2 cup (120 ml) coconut milk
Instructions
- Prepare all the vegetables in advance by cleaning and cutting them, so they’re ready to use. Dice the kohlrabi into ¼-½-inch cubes, chop the onions finely, and slice the squash.
- In a large pot or Dutch oven, warm up the vegetable oil over medium heat.
- Introduce the kohlrabi to the pot, seasoning it with some salt and pepper. Stir occasionally and let it cook for roughly 5 minutes. Add the onions and garlic, and continue cooking until the onions turn translucent.
- Incorporate the squash and cook for another minute or two. Pour in the white grape juice and lemon juice to deglaze the pot.
- Cover the pot and let the mixture cook until the vegetables are as tender as you prefer.
- Include the mixed beef and seafood along with the peas, cooking until everything is thoroughly cooked. Blend in the coconut milk and thyme, adjusting the seasoning with salt and pepper as needed.
- Combine the cooked pasta with the rest of the ingredients, ensuring everything is well-coated.
- Serve right away, and if you wish, sprinkle some Parmesan cheese on top.
Notes
- Consider swapping the mixed beef and seafood for extra vegetables like bell peppers or zucchini for a vegetarian option.
- Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- For a richer sauce, increase the coconut milk amount or stir in some heavy cream towards the end.
