The older I get the less my body cooperates with dairy. So, I’ve been experimenting.
This recipe uses coconut cream, and the result is the creamy richness of an Alfredo sauce–with a twist of curry.
8 oz linguine, cooked al dente in salted water
½ cup oil
¼ cup chopped onions
2 cups fresh veggies, chopped (I used sweet peppers, asparagus, celery, and green peppers)
3 Tbsp chopped cilantro
6 cloves garlic, minced
2 tsp Malliga Masala Red Chili Blend
1 can coconut cream
salt to taste
2 small cans of tuna, drained (about 10 to 12 oz in all)
Saute onions. When translucent, add rest of ingredients, except linguine and tuna. Bring to a gentle boil. Take care that veggies don’t overcook; they should be tender and crisp. Fold in linguine and tuna. Bring to boil and take off stove. Wait about 5 minutes before serving to allow coconut gravy to thicken