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One Pot Curry Pasta

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One pot curry pasta filled with spring peas, spinach, garlic and a creamy curry sauce.

Ingredients

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  • 1 tablespoon olive oil
  • ½ medium white or yellow onion, peeled and minced
  • 4 cups fresh or frozen spinach leaves
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon curry powder
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • 2 cups frozen spring peas
  • 4 cups unsalted vegetable or chicken stock
  • 15-ounce can petite diced tomatoes
  • 12-ounce can evaporated milk
  • 14 ounces whole grain penne pasta
  • Zest and juice of ½ medium lemon

Instructions

  1. Heat the olive oil to medium-low in a Dutch oven or large pot. Add the onion and spinach and saute 4-5 minutes or until the onion is soft.
  2. Stir in the garlic, curry powder, salt, black pepper and red pepper flakes and saute 30-60 seconds or until fragrant.
  3. Stir in the peas and saute 60-90 seconds.
  4. Add the stock, diced tomatoes and evaporated milk and bring to a simmer. Stir in the pasta and cook 8-10 minutes or until the pasta is al dente and the sauce is thickened, stirring frequently. Reduce the heat, if needed, to maintain a low simmer.
  5. Stir in the lemon zest and juice. Taste and adjust the seasoning, if necessary.

Notes

Substitution Tip: Use any shaped pasta, like penne, rotini, cavatappi or elbows.

Nutrition

Find it online: https://thehealthyepicurean.com/one-pot-curry-pasta/