Whole-Grain Pasta with Thai Coconut Sauce

A Green Smoothie Girl Recipe--One of my favorites.

 You can serve it with 4 C of cooked quinoa or brown rice instead
of pasta, if you prefer to keep it truly Asian.
16 oz. whole-wheat or spelt pasta, cooked according to package directions
3 Tbsp. coconut oil
1 can coconut milk
2 Tbsp. cornstarch
2 onions, chopped
1 head cauliflower, chopped
2 red bell peppers, sliced
3 carrots, chopped
2 Tbsp. fish sauce
2 Tbsp. red curry paste (or green or yellow, if you prefer)
1 can lychee fruit, drained (pronounced “LEE-chee”)
1 can baby corn, drained
¼ tsp. sea salt
Heat the coconut oil in a wok or skillet and sauté vegetables* until tender-crisp. Blend the coconut milk,
cornstarch, fish sauce, curry paste, and salt in a blender. Add to the vegetables, along with the lycees and baby
corn. Heat and stir until sauce thickens. Toss vegetables/sauce with pasta and serve.

*I use onions, carrots, and potatoes as my veggies, and leave out the fish sauce.