Ingredients

Method

• 150 g tub Woolworths fresh laksa paste
• 1 T canola oil
• 350 g Woolworths butternut, roasted
• 400 ml can coconut cream
• 250 g Woolworths cauliflower and carrot fettuccine
• red spring onions, sliced, for serving
• red chilli, sliced, to garnish
• coriander, to garnish
• mung bean sprouts, to garnish

Method

Ingredients

1. Fry the laksa paste in the oil for a minute or two, then add the coconut milk. Simmer for 10 minutes, then remove from the heat.

2. Pour boiling water over the butternut fettuccine and allow to stand for 2 minutes to heat through. Drain, then stir through the curry. Serve with the roasted butternut and garnishes.

Photography: Shavan Rahim
Videography: Romy Wilson
Recipes: Hannah Lewry
Food assistant: Lerato Motau 

Find more 30 minute recipes here. 

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