Tag Archives: linguine

One pot linguine – Phat Thai style

One pot linguine phat thai style recipe

The one pot technique is a method i recently tried for the first time, and now absolutely adore! It’s so simple and quick and the pasta is full of flavors. And you only need to clean one pot afterwards! I love phat thai noodles, so I mixed typical ingredients of this dish in the pasta pot.

For 2 portions

250g linguine (the cooking time for rice noodles is too short for the veggies)
80g peanuts (roasted and salted; I used a sort with chili and salt)
1onion or 3 spring onions
1 red capsicum
2 tablespoon soy sauce
1 teaspoon sesame oil
1 piece of ginger
3 cloves of garlic
1 tablespoon sweet soy sauce
1 teaspoon red chili flakes
4 limes (from 2 only the juice)
3 cups vegetable broth
2 tablespoon peanut butter
Peanuts, chili and lime for the decoration, optional fresh coriander

1. Clean carrot and capsicum and cut in thin stripes. Peel ginger and garlic and chop finely; peel onion, cut in half and slice finely. Clean 2 limes and cut in half.
2. Place all ingredients in a large pot (except sesame oil, juice of 2 lemons and peanuts).

one pot linguine a la phat thai

one pot linguine a la phat thai

Close the lit and bring to a boil, then let it simmer for 11 minutes until the pasta is aldente and the liquid reduced to a creamy sauce. Stir every 2 minutes to avoid that the pasta gets sticky, add peanuts after 5 minutes cooking time.

phat thai linguine, one pot

3. Season to taste with salt and pepper and add sesame oil; arrange on plates and garnish with lime juice, peanuts and chili. Enjoy!

one pot linguine a la phat thai

one pot linguine a la phat thai


Pumpkin-coco linguine with sugar snaps

Pumpkin coco pasta

For 4 people:

400g    linguine (green/white)
1/2       pumpkin
1           carrot
200g    sugar snaps
200ml  coconut milk
2          cloves of garlic
1          onion (red)
1          chili
4         spring onions

Wasabi chickpeas and spring onions for topping

1. Chop the garlic, onions and chili and slice the spring onions in small rings (separate the white part from the green). Cut the pumpkin and carrot in cubes (1cm). Remove the ends of the sugar snaps and put them aside.

2. Heat oil in a medium size cooking pot (use coconut oil if you have) and add garlic, onion, chili and the white parts of the spring onions and roast them gently for 2 minutes. Then add the coconut milk, pumkin and carrot cubes and boil everything until the vegetables are soft. Afterwards fill the sauce in a blender (or use a hand blender) and puree it until it is creamy and flavor with salt (or soy sauce) and pepper.

3. Boil the linguine in salted water and add the sugar snaps 2 minutes before the end of the cooking time. Arrange the pasta on a plate and give the sauce over it. Use the chickpeas and the green spring onion rings for decoration and serve.

Enjoy your meal!