This type of pasta makes a perfect base for a stir-fry recipe. I decided to do a vegan Southeast Asian-style dish, using some secret ingredients.
Sauté garlic (3 chopped cloves) and onions (1 finely chopped onion) in butter, until onions translucent.
Add in chopped lemongrass (4 tablespoons) and ginger (2 tablespoons) and sauté about 3 minutes.
In the meantime, you need to start your pasta pot. Boil a pot of water and salt it to taste like the sea.
Chop zucchini (1 large or 2 small) into 4th slices (little pizzas) and then throw them into the pan with the rest of the stuff. Add in with 1/4 cup of water. Add 3 green onion ends (the white ends), save the greens for later.
Sauté for another 2-3 minutes until you see some brown on the zucchini. Add in a can of coconut milk.
In your pasta pot, taste the water to be sure it's sufficiently salty and add in Texas Gourmet Curry Coconut Pasta. The water must be boiling. Stir the pot occasionally. I suggest a 9 minute cook.
Chop 1 carrot into rounds, and 4 stalks of celery, throw them into the pot. Add another 2 tablespoons of chopped ginger. Add 1/2 an jalapeno. If you have fermented lemons you can finely slice about 1/6 of a lemon and put it in.
As the pasta boils, add in about 1/2 a cup of the pasta water to the stir fry. Into the stir-fry, if you have fish sauce (5 dashes), tamarind concentrate (3 tablespoons). If you don't have those things, just add soy sauce to taste.
Once the pasta is al-dente (it should be just a little hard in the middle), then drain the pasta and add it to the sauce. Let them mingle for about 2 minutes, stirring - then, turn off the heat and enjoy!
Garnish with green onion ends, and slices of jalapeno.