This Indian-inspired vegan pasta dish is a great combination of curry, vegetables and a touch of heat.
- Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook for half the time directed on package. Drain; drizzle lightly with oil to prevent sticking. Place pasta flat on sheet trays to cool in blast chiller or cooler. Store in zipper-style plastic bags; refrigerate.
2. Stir in coconut milk and broth; gently scrape fond from bottom of pot. Remove from heat.
3. For each serving, to order: Reheat 1 cup coconut curry sauce and vegetables in skillet. Reheat 1 cup pasta in simmering water. Drain; add pasta to sauce in skillet. Season mixture with salt and pepper to taste. Garnish each serving with cilantro and cashews.