Name: Creamy Curry Pasta with Mushrooms, Spinach and Red Kidney Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
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; 200 g coconut milk; 2 tsp medium curry powder; ½ juice of a lime; handful fresh spinach; salt and pepper to taste

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?

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.