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Creamy Curry Pasta with Mushrooms, Spinach and Red Kidney Beans

AuthorAnnabelCategory, , DifficultyIntermediate

Delicious, flavoursome, easy and healthy! In addition, this dish looks impressive and uses only a couple of dishes.

Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 200 g pasta of choice
 ½ medium onion diced
 1 clove garlic minced
 100 g closed cup mushrooms
 200 g red kidney beans, 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

What are we cooking today?
1

A delicious and colourful meal that is perfect for lunch or dinner.

Getting started
2

Cook the pasta according to packet instructions, then add the red kidney beans to the same pan as the pasta to cook together until al dante.

3

Meanwhile, sauté the onion, garlic & mushrooms in a frying pan with a little water/oil for 5-10 mins until the mushrooms are soft.

4

Turn the heat down to low, then add in the cumin & curry powder. Stir for 1 min until fragrant.

5

Pour in the canned coconut milk & squeeze of 1/2 a lime.

6

One the pasta is cooked, drain the pasta and kidney beans from the pan through a colander, then stir them into the pan with the curry.

7

Bring the heat up to a medium setting, add a handful of spinach and stir frequently for 5 mins until the spinach has wilted.

8

Season with salt and pepper. Serve once piping hot and enjoy

Annabelle's tip
9

Add some grated Parmasan cheese for an extra hit of flavour and richness.

Ingredients

 200 g pasta of choice
 ½ medium onion diced
 1 clove garlic minced
 100 g closed cup mushrooms
 200 g red kidney beans, 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?
1

A delicious and colourful meal that is perfect for lunch or dinner.

Getting started
2

Cook the pasta according to packet instructions, then add the red kidney beans to the same pan as the pasta to cook together until al dante.

3

Meanwhile, sauté the onion, garlic & mushrooms in a frying pan with a little water/oil for 5-10 mins until the mushrooms are soft.

4

Turn the heat down to low, then add in the cumin & curry powder. Stir for 1 min until fragrant.

5

Pour in the canned coconut milk & squeeze of 1/2 a lime.

6

One the pasta is cooked, drain the pasta and kidney beans from the pan through a colander, then stir them into the pan with the curry.

7

Bring the heat up to a medium setting, add a handful of spinach and stir frequently for 5 mins until the spinach has wilted.

8

Season with salt and pepper. Serve once piping hot and enjoy

Annabelle's tip
9

Add some grated Parmasan cheese for an extra hit of flavour and richness.

Creamy Curry Pasta with Mushrooms, Spinach and Red Kidney Beans
AuthorAnnabelCategory, , DifficultyIntermediate
Rating
Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

 200 g pasta of choice
 ½ medium onion diced
 1 clove garlic minced
 100 g closed cup mushrooms
 200 g red kidney beans, 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?
1

A delicious and colourful meal that is perfect for lunch or dinner.

Getting started
2

Cook the pasta according to packet instructions, then add the red kidney beans to the same pan as the pasta to cook together until al dante.

3

Meanwhile, sauté the onion, garlic & mushrooms in a frying pan with a little water/oil for 5-10 mins until the mushrooms are soft.

4

Turn the heat down to low, then add in the cumin & curry powder. Stir for 1 min until fragrant.

5

Pour in the canned coconut milk & squeeze of 1/2 a lime.

6

One the pasta is cooked, drain the pasta and kidney beans from the pan through a colander, then stir them into the pan with the curry.

7

Bring the heat up to a medium setting, add a handful of spinach and stir frequently for 5 mins until the spinach has wilted.

8

Season with salt and pepper. Serve once piping hot and enjoy

Annabelle's tip
9

Add some grated Parmasan cheese for an extra hit of flavour and richness.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 320
% Daily Value *
Total Fat 13.6g21%
Saturated Fat 10.8g54%
Cholesterol 36.5mg13%
Sodium 179mg8%
Potassium 520mg15%
Total Carbohydrate 41.1g14%
Dietary Fiber 4.9g20%
Sugars 3.8g
Protein 10.9g22%

Calcium 8%
Iron 49%
Vitamin D 90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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