Coconut Beef Pasta

This recipe was truly a child of circumstance. This morning, I opened a can of coconut milk and used some to make a milkshake. I didn’t want to freeze or refrigerate the left over, so I wanted to use it in a recipe. Also, I knew that I wanted a pasta dish. Put on my thinking cap, and, *drumroll please* Coconut Beef Pasta.

 Coconut Beef Pasta

Coconut Beef Pasta

Remember my plan for Christmas cooking? How I was going to chop vegetables and use them up as guests showed up? Well, I chopped up too many vegetables. Far. Too. Many. I solved that problem by bagging and freezing the excess. My very own frozen veggies. Timesaver!!!

I also wanted to address the use of a wok in this post. I got 2 emails from people telling me that they can’t make a lot of the recipes posted here because I use a wok, and they don’t have one.

I love my wok, and it’s pretty convenient, but it’s not necessary. You can make any wok recipe without a wok, it’s just that the wok heats up faster, and you have more area in which to toss and stir fry the ingredients.

To buttress my point, even though I would otherwise use my wok for this recipe, I used a regular pot instead.


This serves 2

  • 114g of pasta (use any type, I used spaghetti)
  • 3/4 cup of coconut milk
  • 1 1/2 cup of mixed vegetables
  • 200g of beef, (sliced thinly and marinated with paste of 1 inch ginger, 1/2 teaspoon of salt, and 2 cloves of garlic)
  • 4 atarodo, chopped
  • 1 small onion, chopped
  • 1/2 tablespoon of black pepper, ground
  • 1/2 tablespoon of oregano
  • 1/2 tablespoon of dried basil
  • 1 teaspoon of marjoram
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt


  1. Bring salted water to a boil in a large pot. Add pasta, and boil for 8 minutes. Drain.
  2. Pour oil into a pot. Add the beef. Stir for 3 minutes, then add the mixed vegetables, onions, and atarodo.
  3. Stir for 5 minutes. Add the salt, marjoram, oregano, basil and black pepper. Add the coconut milk, and bring to a gentle boil.
  4. Add the pasta, toss to combine, and cook for 3 minutes.
  5. Serve, and enjoy!

Nutritional Value per serving

Calories: 568

Protein: 23.5g
Fat: 32.0g
Carbohydrates: 55.3g (2.6g of sugar)
Fibre: 4.9g
Cholesterol: 25mg


Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 11 comments
Coco - December 31, 2015

wonderful innovation ,simple and loaded . I’m loving the new design of the site too.

Coco - December 31, 2015

just noticed the blue dragon in the pic. wow, its sooo nice. very original taste.

sarah tosin - January 7, 2016

Am new here n I lik wat am seeing d food looks tastier already wanne b a part of dis

Bella - January 11, 2016

Where do I get majoram, dried basil, oregano and those other things u called. Sorry I don’t use them to cook so I don’t know them.

    Chidinma - January 11, 2016

    You can get them all in the spice section of a good store. If you’re in Abuja, Park n Shop is cool. Elsewhere, check Shoprite, etc

stella - January 16, 2016

nice creative

nuella - January 27, 2016

does this ziploc bag preserve veggies better?must i cut/dice them be storing them in it?


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