The Concept: This pasta feels like a vibrant ray of sunshine on a plate. It’s a beautifully creamy, bright, and fresh meal that celebrates the simple joy of cooking with your hands and a good wooden spoon.

The Elements:

The Base: For the base, you’ll use a generous drizzle of olive oil, half a sliced red onion, minced garlic, one can of full-fat coconut milk, and 500g of your favorite pasta (like penne or rigatoni). We’ll make it colorful with a cubed yellow zucchini, a diced red bell pepper, a handful of halved cherry tomatoes (in a mix of colors), sliced mushrooms, and crisp snap peas. The herby, creamy finish comes from one can of full-fat coconut milk and a large handful of freshly chopped parsley and basil, along with sea salt and freshly ground black pepper to taste.

The Hybrid Addition:

Plant-Based: One can of drained and rinsed chickpeas.

Protein: Fresh shrimp or cubed chicken.

Lets Cook:

Start by boiling your pasta according to package directions, and once it’s cooked, drain it, reserving about a cup of the starchy pasta water. While the pasta cooks, heat the olive oil in a large, deep skillet. Use your wooden spoon to gently sauté the red onion and garlic until fragrant. Then, add the zucchini, bell pepper, and mushrooms and continue stirring with your wooden spoon for 3-5 minutes, until the vegetables begin to soften. Pour in the coconut milk, the halved cherry tomatoes, and the snap peas, and season everything with a good pinch of salt and pepper. This is where you make it a hybrid: you can either stir in the chickpeas and let them warm through, or add the shrimp or chicken to the sauce and cook until it’s done. Finally, add the cooked pasta directly to the creamy sauce. Use your wooden spoon to gently toss everything together, coating the pasta in the vibrant sauce, and stir in the chopped parsley and basil just before serving. A final squeeze of fresh lemon juice and a garnish of chili flakes will make the flavors pop.