Red Lentil Casarecce with Curried Coconut Sauce

Name: Red Lentil Casarecce with Curried Coconut Sauce (Casarecce di lenticchie rosse alla salsa al cocco)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 250 g/9 oz/scant 2 cups plain/all-purpose flour; 150 g/5¼ oz/1¼ cups red lentil flour; 180 ml/6 fl oz/¾ cup water, more if needed; 1 tbsp coconut or neutral oil (such as sunflower oil); 1 tbsp coconut or neutral oil (such as sunflower oil); 1 tbsp coconut or neutral oil (such as sunflower oil); 1 small onion, finely chopped; 1 garlic clove, grated; 1½–2 cm/¾ in piece of root ginger, grated (about 1 tsp grated); 1 tsp curry powder; ½ tsp ground turmeric; 200 ml/7 fl oz/scant 1 cup full-fat coconut milk; Juice of ½ lime, plus lime zest to garnish; Salt, to taste; Fresh coriander/cilantro, chopped, to garnish; Fresh coriander/cilantro, chopped, to garnish; Toasted desiccated/dried shredded coconut or a pinch of chilli powder, to garnish (optional); Toasted desiccated/dried shredded coconut or a pinch of chilli powder, to garnish (optional)

Casarecce di lenticchie rosse alla salsa al cocco

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Pasta Therapy

By Isabella Barbato

Published 2026

About

A pasta that doesn’t apologize for being different. Creamy, spiced and powered by pulse flour. This is one of those dishes that doesn’t pretend to be Italian. It’s not fusion for the sake of it. It’s just what I want to eat when I need something grounding and bright at the same time. The red lentil casarecce holds up to the richness of the coconut milk and the heat of the curry. It doesn’t go limp, it doesn’t disappear.

This isn’t a sauce that simmers for hours. It’s quick. A few sp

Ingredients

Europe
Italy
Sicily
Pasta
Vegan
Summer
Spring

Ingredients

Method