Curried Pasta Recipe
A very simple recipe to prepare a satisfying vegan pasta dish using whole wheat pasta, mixed vegetables and curry sauce. The beauty of this recipe is its simplicity which doesn't call for any special vegan ingredients, although adding some nutritional yeast would elevate the taste and flavor.
Ingredients
Ingredients For Pasta:
- 2 Cups Vegetables Of Your Choice
- 1 Cup Dry Pasta Of Your Choice
- ¼ Cup Chopped Cilantro
- To Taste Salt And Pepper
Ingredients For Curry Sauce:
- 1 Teaspoon Olive Oil
- ¼ Cup Finely Chopped Onion
- 4 Cloves Minced Garlic
- 2 Tablespoons All Purpose Flour
- 2 Teaspoons Curry Powder
- ¼ Teaspoon Cayenne Pepper/Chilli Powder
- 2 Cups Vegetable Broth
- 1 Tablespoon Cornstarch
- ¼ Cup Dry White Wine Or Water (I Used Water)
- To Taste Salt And Pepper
Instructions
Procedure for Curry Sauce:
- Add 2 teaspoons olive oil to a medium saucepan; saute onion and garlic for 2 to 3 minutes.
- Stir in flour, curry powder and chilli powder. Cook 1 minute, stirring.
- Add broth and heat to boiling.
- In a small vessel combine the cornstarch and water, until the cornstarch dissolves without forming any lumps. Add this mixture to the boiling broth and bring it to a boil, stirring, until thickened, about 1 minute. (Actually it took more than a minute for the mixture to thicken.)
- Season to taste with salt and pepper.
Assembling the Pasta:
- Steam the vegetables for 8-10 minutes if using frozen vegetables. If using fresh ones 6-8 minutes should be fine. Sprinkle some salt and toss the vegetables once, while steaming.
- Cook pasta as per the instructions in the package. Drain it, reserving around ¼ to ½ of the pasta cooked water.
- Combine together the steamed veggies, pasta and the curry sauce. Check for seasoning and sprinkle cilantro.
Nutrition
Serving: 2g | Calories: 247kcal | Carbohydrates: 37.4g | Protein: 13.3g | Fat: 4.7g | Saturated Fat: 0.8g | Sodium: 1354mg | Potassium: 306mg | Fiber: 6.7g | Sugar: 1.5g | Vitamin A: 5IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 17mg
