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Thai Coconut Curry and Pea Pasta
Ingredients
  • 450g (1 pound) spaghetti, or other long pasta
  • extra virgin olive oil
  • 1 inch piece of ginger, peeled and finely chopped
  • 1 stalk lemongrass, white part finely chopped
  • 2 garlic cloves, finely chopped
  • 1 medium (200g / 7 ounces) tomato, roughly chopped
  • sea salt and black pepper
  • 2 to 3 tablespoons red curry paste
  • 1 teaspoon white sugar
  • 1 can (400ml / 13.5 ounces) coconut milk
  • 1 cup (250ml) vegetable stock
  • 375g (3 cups) peas, thawed from frozen
  • Finely grated vegan or dairy Parmesan cheese, for serving
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