INGREDIENTS1 pound dried spaghetti½ teaspoon salt1 cup mango, cubed 2/3 cup light coconut milk1 shallot, diced1 teaspoon Sriracha sauce½ teaspoon fresh ginger, grated2 teaspoons toasted sesame oil1 red bell pepper, seeded and thinly sliced10 snow peas, thinly sliced2 tablespoons black or white sesame seeds
Bring a large pot of water to a boil. Add spaghetti and salt and boil until pasta is cooked yet tender, about 10 minutes.
In a saucepan over high heat, combine mango, coconut milk, shallot, Sriracha and ginger. Bring to a boil then reduce heat to medium-low and simmer for 5 minutes. Transfer to a blender and add sesame oil and a pinch of salt. Puree until smooth.
Reserve 1/3 cup of pasta water, then drain pasta. Return the spaghetti to the pot and add sauce, the reserved pasta water, bell pepper and snow peas. Stir to combine. Garnish each serving with 1 teaspoon sesame seeds.
Nutritional analysis per serving (for 6): Calories 357; Protein 11 g; Carbohydrates 64 g; Fat 6 g; 9% Calories from Fat; Cholesterol 0 mg; Sodium 218 mg; Potassium 293 mg; Fiber 4 g