Angel Hair Pasta with Coconut Orange Sauce

Did I mention I need to get serious about getting to the grocery store to do some major shopping? Maybe I mentioned it here? In any event, my crazy work schedule and lack of time haven't help me get to the store.

Happy Vegan MoFo, indeed.

Oh! Before I forget... Please vote for this blog in Circle of Moms's Top 25 Food Allergy Moms blog contest! I'm a late nomination, so I need lots of help. You can vote once per day here, and no registration is required. Thank you!

Anyway, I did have a few cans o' stuff hiding in the pantry, so I threw 'em together to make a slightly sweet, slightly citrus, totally noshable dinner. Beans for protein, water chestnuts for a little crunch and texture, orange marmalade for zest and flavor, and coconut milk for creaminess.

Here's how it goes:

Angel Hair Pasta with Coconut Orange Sauce

1 - 15-ounce can kidney beans
1 - 15-ounce can garbanzo beans
1 - 8-ounce can sliced water chestnuts, coarsely chopped
1 c. frozen peas

1/2 a 22-ounce package angel hair pasta

2 T. vegan stick margarine (I use Nucoa)
2 T. unbleached or whole wheat flour
2 T. cane juice crystals or natural sugar
1 - 13.5-ounce can coconut milk
1/2 c. orange marmalade
dash ground cinnamon
dash nutmeg

shredded or flaked coconut for garnish

Open cans of kidney and garbanzo beans and rinse in a large colander. Add chopped water chestnuts and frozen peas to colander.

Cook angel hair pasta according to package directions. Dump into colander to drain. (The hot water and noodles will thaw and warm frozen peas and beans!)

In a medium saucepan over medium heat, stir together margarine and flour to make a pasty roux.

Add cane juice crystals, coconut milk, marmalade, cinnamon and sugar, stirring over medium heat until sugar is dissolved and marmalade is mixed well into the sauce.

Continue to cook over medium heat to a boil, then boil for three minutes, stirring constantly. Sauce should thicken and become shiny.

Return colander contents to large pot and pour heated sauce over the top. Gently stir in to coat noodles. If necessary, simmer the contents over low temperature to heat throughout.

Garnish with coconut before serving.

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