CREAMY PASTA

Ingredients:

• 2 TBS olive oil

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• 4 cups mixed vegetables (zucchini, broccoli, peas, corn, carrots, and green beans work well)

• 2 tsp chicken or veggie stock with 1/2 cup boiling water (concentrated)

• 1 can coconut milk

• 1 can butter or cannellini beans, rinsed and drained, or 600-800g chicken breast or thigh

• 4 cups slightly undercooked pasta (or enough for your family)

Method:

1. Heat a large frying pan over medium heat.

2. Add 2 TBS olive oil to the pan. Fry the onion and garlic until translucent.

3. If using chicken: Add the chicken to the pan and fry for 5 minutes on each side or until golden. Transfer to a plate. (If not using chicken, skip this step.)

4. Add the vegetables (excluding peas) to the pan and fry for a few minutes until almost tender.

5. In a separate pot of boiling water, begin cooking your pasta. For extra flavor, add 1 TBS of bone broth concentrate to the water (if available). Slightly undercook the pasta by 1-2 minutes.

6. Add the coconut milk and stock to the veggie pan. Stir until well combined, then add the peas.

7. If using canned beans: Add them now.

8. Add the slightly undercooked pasta to the creamy sauce and mix through. Let it simmer for a few minutes until the pasta is al dente.

Optional: Serve with Parmesan cheese, chili flakes, and chopped parsley on top.