Creamy Curry Pasta with Mushrooms, Spinach and Red Kidney Beans
Author:
Annabelle Cooper
Category
Dinner,Gluten Free,Lunch,Vegetarian
Difficulty
Intermediate
Rated 5.0 stars by 1 users
2
15 mins
10 mins
25 mins
Ingredients
- 200 g gluten free pasta or pasta of your choice
- ½ medium onion diced
- 1 clove garlic minced
- 100 g closed cup mushrooms
-
200 g red kidney beans tinned, or cooked drained and rinsed
-
200 g coconut milk
- 2 tsp medium curry powder
- ½ juice of a lime
- handful fresh spinach
-
salt and pepper to taste
Directions
What are we cooking today?
A delicious and colourful meal that is perfect for lunch or dinner.
Getting started
- Cook the pasta according to packet instructions until al dente.
Meanwhile, sauté the onion, garlic & mushrooms in a frying pan with a little oil for 5-10 mins until the onions are soft and mushrooms cooked.
Strain and rinse the beans and add to the pan. Turn the heat down to low, then add in the cumin & curry powder. Stir for 1 min until fragrant.
Pour in the canned coconut milk and juice of half a lime.
Once the pasta is cooked, drain from the pan through a colander, then stir them into the pan with the curry.
Bring the heat up to a medium setting, add a handful of spinach and stir frequently for 5 mins until the spinach has wilted.
Season with salt and pepper. Serve piping hot and enjoy
Annabelle's tip
Add some grated Parmasan cheese for an extra hit of flavour and richness.
Nutrition
Nutrition
- Serving Size
- 2
- per serving
- Calories
- 556
- Total Fat
- 26.7 grams
- 35%
- Saturated Fat
- 21.5 grams
- 108%
- Cholesterol
- 73 milligrams
- 25%
- Sodium
- 1023 milligrams
- 45%
- Total Carbohydrate
- 68.3 grams
- 25%
- Dietary Fiber
- 4.7 grams
- 17%
- Total Sugars
- grams
- Protein
- 16.2 grams
- Calcium
- 1 milligrams
- 5%
- Iron
- 41 milligrams
- 228%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
