Creamy Coconut Corkscrews

  • Servings : 2-3


  • 3 cups corkscrew pasta (or spirals, noodles, etc.)
  • 2 cups veggies, a mixture of snow peas, mushrooms, sliced onions and carrots *
  • 1 TB. vegetable oil or water
  • 1 cup coconut milk
  • 3 TB. soy milk
  • 1 TB. each cornstarch & tamari
  • 1 tsp. dried basil
  • salt and pepper to taste
  • Fresh basil, chopped (optional)

* Use any combination of your favourite veggies, or try: broccoli, chopped red pepper, minced garlic and ginger.


Step 1

Cook pasta in boiling water until done. While pasta cooks sauté the 2 cups of veggies in oil or water, until tender but still crisp.

Step 2

While veggies are sautéing, mix coconut milk, soy milk, cornstarch, tamari and dried basil in saucepan. Mix well with a wire whisk. Cook over medium heat, stirring until mixture is smooth and very thick. Salt and pepper to taste.

Step 3

Drain pasta well. Stir in the creamy sauce.

To serve

Top with the lightly sautéed veggies and chopped basil. Serve with a green salad.



Just double or triple the amount of ingredients for more servings.


The corkscrew pasta only takes approximately 8 minutes to cook. The sauce can be made ahead in a double boiler, and kept warm while the pasta cooks.

Recipe Source: Peace in Every Bite
Reprinted with permission from the author, Two Moons.
Photograph © Wanda Embar.

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