- Hey guys.
Today I'm going to be
making a delicious pasta.
It's gonna be like a creamy tomato, pesto,
and vegetables and some chicken.
And I'm making quite a lot
because I want to have leftovers.
So I've got water boiling.
We're gonna salt that.
I'm gonna throw some
olive oil into the pan,
put the onions in, put the peppers in,
and then mushrooms.
Actually gonna cook the chicken separately
so I think I'll do that before rather,
and then I'm gonna throw in the sauce.
You can use tomato sauce,
I'm gonna be using tomato paste
and some chicken stock,
and also some
secret ingredient, coconut milk.
And also some pesto.
And other veggies, that
I haven't yet prepped,
gonna do garlic, some avocado,
and spinach.
So you don't need to use all this,
I'm just doing that because I
want to make medley of pasta.
So choose what you want to put in it.
But follow the base,
of basically it's like
a creamy tomato but using
coconut milk instead.
We're gonna use salt,
we're gonna use spices
like oregano and basil, and
it is gonna be delicious.
I changed my mind, I'm
just gonna throw it in
with the chicken.
The chicken's like one inch squares,
so it's not gonna over
cook, that's not my concern.
Everything's gonna be cooked a little raw,
we're gonna do it fast.
Well, not the chicken, but the veggies.
I'm gonna throw in a mixture
of oregano and basil,
for herbs.
About a teaspoon,
maybe a tablespoon.
And mushrooms.
Okay at this point I'm
gonna put about a handful,
I guess that's like 150 milligrams maybe,
of pasta, raw pasta,
and this is probably enough
for two, three portions.
It blows up quite a lot.
And I prefer having more
sauce and vegetables
instead of noodles.
So I'm putting 156
milliliters of tomato paste
in the pasta.
400 milliliters of coconut milk.
I'm cheating and I'm
gonna use about a teaspoon
of chicken bouillon or chicken stock.
So I'm going to be cooking it al dente
and it says on the instructions
appear to be eight minutes.
So we're gonna do it for
eight minutes or to taste.
Then I'm gonna throw in about
two tablespoons of pesto.
You could make your own,
but I love having this stuff
on hand, always in the fridge.
It's so good for vinaigrettes
or every pasta I make.
Put it in last.
I'll throw in an avocado as well.
I'm gonna put about two cups of spinach,
another variable.
Pasta is done.
I'm gonna dump out most of the water,
but we're actually gonna be using
a bit of the water for the sauce.
Just a bit because I
already have it quite saucy.
So based upon how saucy
your pasta sauce is,
but the pasta water
actually has a good flavor,
it's nice and, it's basically salty water.
Good salty water.
Starchy.
I'm just gonna dump that.
And something you can do
to really bind it together
is put in an egg, add some nice nutrition,
cheap nutrition.
Free-range of course.
And just throw it in there.
Mix it all around, still have some heat
because you want the egg still to cook,
it's like you would a carbonara.
But it'll really thicken up the sauce.
We're done.
Give it a taste, could
have done this before.
See if it needs salt.
And very little.
A bit of pepper.
We have about five portions,
done in approximately 20 minutes.
Good stuff.
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