Name: Noodle Tomato Casserole with Coconut and Peanuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 400 ml unsweetened coconut milk; 400 g sieved tomatoes; 2 tbsp red pesto; to taste Salt; to taste Pepper; to taste Sugar; to taste Chili flakes; 425 ml Chickpeas; 1 piece Onion; 1 clove Garlic; 300 g Noodles; 2 piece Zucchini; 75 g salted roasted peanuts; 4 tbsp Desiccated coconut; 3 tbsp soft Butter

Cook Time

50 min

Servings

Difficulty

Easy

Prep Time

20 min

This Thermomix® recipe for Noodle Tomato Casserole with Coconut and Peanuts is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This noodle tomato casserole with coconut and peanuts is real soul food! I love making it when I need something quick and still want something hearty on the table. The combination of creamy coconut milk, fruity tomatoes, crunchy peanuts and aromatic pesto is simply unbeatable. The chickpeas make the casserole nice and filling and the zucchini adds a fresh note. A great dish for the whole family that can also be prepared well in advance. And the best thing: it's vegetarian!

Ingredients (15 ingredients)

400 ml unsweetened coconut milk
400 g sieved tomatoes
2 tbsp red pesto
to taste Salt
to taste Pepper
to taste Sugar
to taste Chili flakes
425 ml Chickpeas
1 piece Onion
1 clove Garlic
300 g Noodles
2 piece Zucchini
75 g salted roasted peanuts
4 tbsp Desiccated coconut
3 tbsp soft Butter

Preparation (8 steps)

Chop onion and garlic

Thermomix® Setting

3 sec/Speed 5

Peel the onion, halve it and place it in the mixing bowl with the garlic clove. Chop for 3 sec./speed 5. Use the spatula to scrape everything down from the edge.

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add soft butter and sauté for 3 min./120°C/speed 1.

180

Add tomatoes, coconut milk and pesto

Thermomix® Setting

10 sec/Speed 3

Add sieved tomatoes, unsweetened coconut milk and red pesto to the mixing bowl. Season with salt, pepper, sugar and chili flakes. Mix for 10 sec./speed 3.

Cook sauce

Thermomix® Setting

10 min/212°F/Speed 1 100

Add chickpeas (rinsed and drained) and simmer for 10 min./100°C/speed 1.

600

Prepare noodles and zucchini

Meanwhile, cook the noodles in salted water according to the package instructions. Wash, clean and slice the zucchini.

Add zucchini to the sauce

Thermomix® Setting

5 min/212°F/Speed 1 100

Add zucchini slices to the mixing bowl and continue to cook for 5 min./100°C/speed 1.

300

Layer casserole

Drain the cooked noodles and place them in a casserole dish together with the sauce. Mix everything well.

Finish casserole

Roughly chop salted roasted peanuts and sprinkle over the casserole together with the desiccated coconut. Bake in a preheated oven at 180°C top/bottom heat for approx. 25 minutes until the casserole is golden brown.