This is an adaptation to this recipe on Mel's Kitchen Cafe. We love this creamy pasta dish with all it's perfectly cooked vegetables.
Ingredients:
4 cups chicken broth
1 lb bowtie pasta
1 can (13.5 ounce) light coconut milk
1/4 cup sweet Thai chili sauce
1 tsp ground ginger
1 tablespoon red curry paste
1 tsp minced garlic
1 tsp salt
1 cup snow peas, ends cut off
1 red bellow pepper, sliced
1 cup matchstick carrots
fresh, chopped cilantro
chopped peanuts
Directions:
- Pour two cups of the broth into the bottom of the electric pressure cooker. Stir in the bowtie pasta.
- Pour in the remaining two cups broth and slightly stir to un-clump the pasta.
- Whisk together the coconut milk, Thai chili sauce, ground ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Very gently stir one time.
- Secure the lid, set the valve to seal, and set the pressure cooker to cook on high pressure for 4-5 minutes. (The exact time will depend on the brand of noodles - take the al dente cooking time, cut it in half and subtract another 1-2 minutes.) It cooks perfectly in 5 minutes for me.
- Quick release the pressure. If liquid spurts through the valve, close the valve and wait 5 minutes before trying again. It's ok if there is remaining liquid in the bottom of the pressure cooker - it will continue to absorb into the noodles for perfect sauciness.
- Give the pasta a good stir with a large spoon and add the vegetables. Close the pressure cooker and set on high for 1 minute. Let it slow release for 5 minutes, then quick release and stir.
- Serve the pasta with chopped peanuts and fresh cilantro.
