Thai Red Pasta

So I know it sounds weird to put Thai Red curry paste into a pasta dish, but believe me it’s so good and is so nice to have something a bit different! It’s also a really quick and easy dish to make on a busy evening.

Ingredients (serves 1):

  • 1 serving of wholewheat pasta (I probably eat two portions to myself!)
  • 1/2 tbsp Olive oil
  • 4 garlic cloves, finely chopped
  • 1/2 red pepper, cut into chunks
  • 1 tsp vegan Thai red curry paste
  • 400ml coconut milk (or enough milk that just covers the pasta when in the pan)
  • Handful of fresh spinach

Method:

  1. In a small saucepan on a low heat, sauté the pepper and garlic in the olive oil for 3-4 minutes
  2. Add the curry paste and combine well with the pepper and garlic
  3. Add the milk and stir well so that the curry paste is well integrated
  4. Add the pasta and bring to the boil
  5. Leave to simmer for 15 minutes, or until the pasta is soft and the milk has become creamy
  6. Add the spinach and combine well so that it wilts
  7. Serve in a big dish and enjoy!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s