Try this simple and light spicy cilantro lime sauce with coconut with your pasta. It can be made under 20 minutes and requires very little effort.
Some days, you just want to eat something light, yet, fulfilling!
Today is one of those days. Lately it seems that I have been making heavy dishes which are carb heavy and cannot be good for the human body.
This spicy coconut lime sauce with pasta dish is perfect for lunch or a quick dinner idea. It’s a lighter version of vegan Alfredo sauce!
Add a quick side salad like this beet salad recipe and you have a well rounded meal on your hands.
I like spaghetti for this recipe because it is hearty enough to be the full meal. However, you can use this sauce with any kind of Pasta. It will go great with fusilli pasta or even linguini.
How to use this sauce
- Warm Pasta Salad
- Vegan Elote
- Mediterranean Lentil Salad
- Cauliflower Rice and Vegan Sausage
- Top it on chili tacos
This recipe has a very distinct Thai flavor to it. Adding pasta to it gives it a little Italian flare. Don’t you just love fusion cuisine?
If you like spicy food, you have to try my pineapple smoothie with jalapeno. Spicy pineapple rice with jalapeno is also a fan and family favorite.
What is your favorite light dish to prepare?
Spicy Coconut Cilantro Lime Sauce
Ingredients
For the Lemon and Coconut Sauce
- 1 clove garlic
- 5 leaves cilantro
- 1 cup coconut milk
- 1 sprig green onion
- 1/2 lime juiced
- 2 Thai Chili
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp olive oil or sunflower oil
- 1/4 cup water
For the Linguini
- 1 pound linguini
- 1 tsp olive oil
- 1 tsp salt
- water to cook the linguini
Instructions
- Boil water and add the linguini, oil and salt
- In a mini food processor, add all the ingredients for the sauce except the coconut milk
- Pulse about 5 times or until the ingredients are finely chopped
- Introduce the coconut milk slowly and stir well
- Add the sauce to the pasta and mix well.
What does 5 leaves of cilantro mean – cilantro leaves are tiny, do you mean a handful of cilantro ?
Thank you, Susan. The recipe card we use to calculate the calorie / nutrition information requires precise amounts. It doesn’t recognize “handful” of cilantro. But, it does like “5 leaves” of cilantro to calculate the calorie and nutrition information of the recipe.
Your sauce sound delicious! I love the flavor of coconut milk and I have everything but the Thai Chilies. I’ll be looking for those the next time I go to the store! Thank you for suggesting my soup with your lovely dish!
Thank you, Sandra. Let me know how the sauce turns out! The Thai chillies make the sauce. Your soup was perfect for the dish.
How much coconut milk? If the recipe states it somewhere above, forgive my silly comment, it is almost 1 AM here on the west coast. And by “scallop” I’m guessing that should be “scallion”. Love the fusion of the coconut and lime, and hot chili peppers! Thai food is one of my favorite flavor profiles, for sure!
Thank you so much, Renee. I apologize for the confusion. The recipe has been updated with the coconut measure plus the scallion correction. That is what happens when I run through a blog post!. Thank you for keeping me on my toes. Also, I wanted to see if you were reading my posts. 🙂
Wow, this sounds like an amazing no cook sauce. Could be the base for so many things, very nice.
Thanke you, Janette! I like not having to cook once in a while. You are right, it can be used in so many recipes.