Spicy Coconut Penne

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Washington, D.C. regional winner and comes from Devyn Shannon of Charles Herbert Flowers High School.

Serves 8

  • 16 ounces of cooked penne noodles
  • 1 tablespoon oil
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 carrot, thinly sliced
  • 1 16 ounce can unsweetened coconut milk
  • 3 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 1/ 2 tablespoon spicy ground chili paste
  • 3 scallions, thinly sliced (2 for dish)
  • 3 basil leaves, whole
  • ¼ cup shredded coconut
  • 1 teaspoon cayenne pepper

In a large saucepan add oil, saute carrot, garlic, scallions and ginger on med-high for 2-3 minutes.

Add coconut milk, tomato paste, chili powder, salt, and chili paste and stir together. Once combined add in your coconut and basil leaves.

Bring to a boil, then reduce heat and simmer for 3-5 minutes. Remove basil leaves.

Add noodles to sauce and toss. Top with leftover scallion and serve.

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Nutrition Information

Spicy Coconut Penne

Servings per Recipe: 8

Amount per Serving

Calories:  355

Calories from Fat:  162

Total Fat:  18g

Saturated Fat:  13g

Cholesterol:  0mg

Sodium:  454mg

Potassium:  256mg

Carbohydrates:  44g

Dietary Fiber:  5g

Protein:  12g

Sugars:  5g

Vitamin A:  23%

Vitamin C:  7%

Calcium:  4%

Iron:  24%

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