Pasta with Veggie Ribbons and Soy-Coconut Sauce

• 300 g pasta (any shape)
• 2 carrots
• 1 cucumber
• 1 can corn, drained
• 1 can red kidney beans, drained and rinsed
• 3 tbsp coconut cream
• 1 tbsp soy sauce, or tamari for gluten-free check the label
• 1 tsp dried thyme, chopped
• ½ tsp chili flakes, or to taste
• 1 bunch cilantro, chopped, for serving
• 12 pitted olives, optional, whole

1. 1

   With a grown-up: boiling water

   Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

   Boil the pasta until it is soft but still a little firm. Drain the water.

   Timer 10 min
2. 2

   Peel the carrots and cucumber into long ribbons using a vegetable peeler. You can leave the skin on if you like.

   Use the peeler to make long strips from the carrots and cucumber. You can keep the skin if you want.

   Timer 5 min
3. 3

   In a large bowl, mix the cooked pasta with the carrot and cucumber ribbons, corn, and kidney beans.

   Put the pasta, veggie strips, corn, and beans in a big bowl and stir.

4. 4

   In a small bowl, stir together the soy sauce and coconut cream, then add dried thyme and chili flakes. Pour this sauce over the pasta mixture and toss gently.

   Mix the soy sauce and coconut cream in a little bowl, then add thyme and chili. Pour it on the pasta and mix softly.

5. 5

   Serve topped with fresh cilantro and a few whole olives if you like.

   Put cilantro and olives on top.

Tips

The cook says: stop cooking the pasta when you think it's ready – al dente is best! And let everyone choose their own veggies or toppings.