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Creamy Curry Pasta with Mushrooms, Spinach and Red Kidney Beans

Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

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

 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.

Nutrition Facts

Servings 0


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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