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Carrot and cauliflower fettuccine in a creamy laksa curry

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Carrot and cauliflower fettuccine in a creamy laksa curry

10 minutes

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Carrot and cauliflower fettuccine in a creamy laksa curry

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

150 g tub Woolworths fresh laksa paste
1 T canola oil
350 g Woolworths butternut, roasted
400 ml can coconut cream
250 g Woolworths cauliflower and carrot fettuccine
red spring onions, sliced, for serving
red chilli, sliced, to garnish
coriander, to garnish
mung bean sprouts, to garnish

Method

1. Fry the laksa paste in the oil for a minute or two, then add the coconut milk. Simmer for 10 minutes, then remove from the heat.

2. Pour boiling water over the butternut fettuccine and allow to stand for 2 minutes to heat through. Drain, then stir through the curry. Serve with the roasted butternut and garnishes.

Photography: Shavan Rahim
Videography: Romy Wilson
Recipes: Hannah Lewry
Food assistant: Lerato Motau

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