Sweet Chili Linguine with Sauted Vegetables

Sweet Chili Sauce

1 14oz can Coconut Cream

1/2 cup Heavy Cream

1/2 cup Sweet Chili Sauce

2-3 teaspoons Sriracha, to taste

Salt to taste

Veggies/Pasta

1 pound Green Beans, ends trimmed

1 pint Shitake Mushrooms, cut in half

1 Red Bell Pepper, thinly sliced

1 Garlic Clove, chopped

1 tablespoon Coconut Oil

1 pound Linguine Pasta

1 teaspoon Olive Oil

Salt, Pepper, to taste

Fresh Cillantro

Blench the green beans, shock them in ice bath, and set them a side. Can be done 1-2 days ahead.

In a small saucepan, simmer coconut cream, heavy cream, sweet chili sauce, sriracha, and salt until slightly thickened.  Keep warm.

Meanwhile, bring a large pot of salted water to a boil.  Add pasta and cook "al dente",  about 10-11 minutes.  Drain well and add olive oil, to prevent sticking together.

Preheat a saute pan to medium-high, add coconut oil.  Add mushrooms and garlic, saute for 3-4 minutes.  Add the beans and sliced peppers.  Season with salt and pepper and saute for 8-10 minutes.  Vegetables should stay slightly crunchy.  

Add the sauted vegetables to pasta, as well as the Sweet Chili Sauce.  Toss to combine.

Top with fresh cilantro. 

Serves 4-6

*You can cut your beans and pepper into bite size pieces if you prefer.  This dish is slightly spicy and sweet form the chili sauce and coconut cream.  

I like to go to an Asian Market to buy all of my ingredients.  I find it to be much cheaper than shopping at the regular grocery store.