House of Asia > Recipes > Pasta with asparagus and holy basil

Pasta with asparagus and holy basil

30 min

2 servings

mild

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Try these light and aromatic mung bean vermicelli noodles in a creamy coconut milk sauce enriched with Holy Basil paste and fresh ginger. Tender asparagus, zucchini, and eggplant add a vibrant flavor, while fish sauce enhances the flavor. Finished with lime juice, chives, and cilantro, this dish is a perfect flavor combination for any season.

Pasta Vegetables Thailand 15-30 minutes

Ingredients

80 gr mung bean vermicelli noodles
400 ml coconut milk 5-7%
2 tablespoons fish sauce
1 teaspoon Holy Basil paste (contains chicken stock)
3 cloves of garlic, sliced
1 onion, sliced
1,5 cm ginger root, finely chopped
1 tablespoon of oil
½ bunch of asparagus, cut into 2 cm pieces
½ zucchini, cut into 2 cm cubes
½ eggplant, cut into 2 cm cubes
juice of ½ lime
chives, cut into 1 cm pieces
coriander; for decoration

A method of preparing

Pour oil into a heated pan and gently sauté the garlic, ginger, and onion. Add the coconut milk, fish sauce, and paste. Mix thoroughly.
Add the eggplant, simmer for 5-7 minutes, then add the remaining vegetables.
Prepare the pasta according to the package directions and add the sauce. Drizzle with lime juice.
Place the pasta with vegetables on a plate and garnish with chives and cilantro.