THURSDAY, APRIL 10, 2025 6 COOKBOOK THE GLEANER | • 1 pack (400g) pasta (spaghetti, penne, or your choice) • 1 cup cooked red peas (red kidney beans) • 1 cup green beans • 1 cup sweet corn • 4 tbsp coconut powder • 4 tbsp powdered milk • 1 ½ - 2 cups hot water (adjust for sauce thickness) • 1 tsp pepper flakes (adjust to taste) • 1 tsp black pepper • 1 ½ tsp salt (or to taste) • 1 tbsp cornstarch • 1 ½ tsp garlic powder • 2 tbsp oil or butter • 1 medium tomato (diced) • 1 medium onion (chopped) • ½ sweet pepper (chopped) Vegetable Pasta METHOD 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside. 2. Prepare the seasoned creamy sauce: In a bowl, mix the coconut powder, powdered milk, hot water, black pepper, salt, and pepper flakes. Stir well to dissolve everything. Add cornstarch slurry to thicken. Set aside. 3. Sauté the vegetables: In the same pot (or a large pan), heat oil or butter over medium heat. Add the chopped onions, sweet pepper, and tomato. Sauté until softened (about 2-3 minutes). Add the red peas, green beans, and sweet corn. Stir and cook for another 2 minutes. 4. Combine everything: Pour the seasoned coconut-milk mixture into the pot with the sautéed vegetables. Stir and let it simmer for 3-5 minutes until slightly thickened. Add the drained pasta and mix well, ensuring it is fully coated in the creamy sauce. Derisha Duhaney Mico University College
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