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Bean Pasta and Vegetables with Thai Coconut Sauce

 Bean Pasta and Vegetables with Thai Coconut Sauce

Serves: 6

Category: Main Dishes - Vegan
Author: James Rohrbacher
Tags: Athletic/Higher caloric

Average Rating: 
Rated by: 14 members

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Bean Pastas are a great alternative way to get your daily serving of beans. In this sophisticated dish, bean pasta and Asian vegetables are topped with a sauce flavored with coconut, lemon grass and ginger.

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2 cups water
1 3/4 cups unsweetened shredded coconut, divided
4 (4 inch) stalks lemon grass, broken up in small pieces
peel of one organic lime, with pith removed
1 inch piece ginger, peeled and minced
6 dates, pitted
1/2 tablespoon lime juice
1/8 teaspoon cayenne pepper, or more to taste
2 tablespoons water or white wine
2 cloves garlic
3 cups broccoli florets, cut into bite-sized pieces
1/2 cup carrots, sliced in 1/4 inch pieces
8 ounces baby corn ears
3 cups sliced bok choy
10 ounces mushrooms, sliced
8 ounces bean pasta
1/4 cup raw macadamia nuts, raw cashews or raw Spanish peanuts, lightly toasted *


Add water and 1 cup of the shredded coconut to a high-powered blender and blend on high until creamy. Place blended coconut mixture, lemon grass, lime peel, and ginger in a sauce pan. Bring to a boil, remove from heat, cover and let steep for 30 minutes. Mash lemon grass, lime peel and ginger into mixture with a wooden spoon. Pour through a fine mesh strainer to remove fibers. Add strained liquid to a high-powered blender along with remaining shredded coconut, dates, lime juice and cayenne pepper. Blend until smooth and creamy. Set aside.

In a large wok or skillet, heat water or white wine, add garlic, broccoli, carrots and baby corn, cover and cook for 3 minutes, adding more water as needed. Add mushrooms and bok choy and continue to cook until vegetables start to soften, about 4 minutes. Add coconut sauce, cover and cook for 2-3 minutes until vegetables are crisp-tender.

Meanwhile cook pasta according to package directions.

Serve pasta topped with vegetables and sauce. Sprinkle with lightly toasted nuts.

* Nuts can be toasted in a toaster oven. Spread on a flat pan and toast for a few minutes on medium setting until lightly browned.

Note: Organic bean pasta is available at

Calories 440; Protein 21 g; Carbohydrates 58 g; Sugars 13 g; Total Fat 17.6 g; Saturated Fat 12.3 g; Cholesterol 0 mg; Sodium 225 mg; Fiber 16.7 g; Beta-Carotene 8568 ug; Vitamin C 174 mg; Calcium 460 mg; Iron 8.1 mg; Folate 271 ug; Magnesium 125 mg; Potassium 1438 mg; Zinc 4 mg; Selenium 20.4 ug

Comments (6):


Elaine Garces

04/13/2013 10:49 AM

Rated this recipe:

Lovely dish: very fragrant and delicious. I made this days after making the Black Bean Noodles with Asian Vegetables and Peanut Sauce (another winner: it has a lot of orange and peanut punch!) Both are outstanding dishes. The taste and fragrance are what makes these two dishes "float" above the rest. So much so, it's also great for serving guests, which I already have - it's one of those "Fuhrman dishes" that we look at each other with wide-eyes shaking our heads in amazement: 1) great tasting 2) creative and 3) healthy.

As always, I use organic as much as possible - including the baby corn. Suggestion: if you want less sweetness, I think you can cut back one the dates (I didn't; I used all 6 organic Medjool dates). I will be making this again and again and look forward to serving this as well.


04/10/2014 04:40 PM

Rated this recipe: (no rating)

Love the upscaling of the photos!! We desperately need 'cuisine' here, and this helps. : ) Thank you.


04/11/2014 07:07 PM

Rated this recipe:

This dish came out well. I used the chickpea bean spaghetti, and not the black bean. You could really taste the coconut in the sauce, and it had a real thai taste. Just a hint of the cayenne pepper came through. My 6 year old son said that he liked the mushrooms. The only thing I felt bad about throwing out the first part of the coconut (solids) sauce.


04/13/2014 08:05 PM

Rated this recipe:

Very good, I substitute some of the veggies and it came out very good. Will make again, note it took about 50 minutes to make


07/12/2014 07:59 PM

Rated this recipe:

Excellent! I used Dr. Fuhrman's black bean pasta and added snow peas. My husband even liked it (and he is pretty picky). I thought the sauce had good flavor but was a little too bland for me so I added additional pepper sauce to my portion. Will definitely make again. Also think adding bell pepper would be delicious!


03/08/2018 01:18 AM

Rated this recipe: