Creamy Curry Pasta with Mushrooms, Spinach and Red Kidney Beans

AuthorAnnabelleCategory, , , 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 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 beanstinned, 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
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 until al dente.

3

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.

4

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.

5

Pour in the canned coconut milk and juice of half a lime.

6

Once the pasta is cooked, drain 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 piping hot and enjoy

Annabelle's tip
9

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

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 beanstinned, 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?
1

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

Getting started
2

Cook the pasta according to packet instructions until al dente.

3

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.

4

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.

5

Pour in the canned coconut milk and juice of half a lime.

6

Once the pasta is cooked, drain 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 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
AuthorAnnabelleCategory, , , DifficultyIntermediate
Rating
Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 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 beanstinned, 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?
1

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

Getting started
2

Cook the pasta according to packet instructions until al dente.

3

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.

4

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.

5

Pour in the canned coconut milk and juice of half a lime.

6

Once the pasta is cooked, drain 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 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 556
% Daily Value *
Total Fat 26.7g42%
Saturated Fat 21.5g108%
Cholesterol 73mg25%
Sodium 1023mg43%
Total Carbohydrate 68.3g23%
Dietary Fiber 4.7g19%
Sugars 5.8g
Protein 16.2g33%

Calcium 5%
Iron 41%

* 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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