Curried Pasta

Curried Pasta might be a good recipe to expand your side dish repertoire. Watching your figure? This dairy free recipe has 1860 calories, 8g of protein, and 187g of fat per serving. For $3.58 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Eggless Cooking requires curry powder, chilli powder, cilantro, and cornstarch. Plenty of people made this recipe, and 140 would say it hit the spot. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns a solid spoonacular score of 45%. Similar recipes include Curried pasta salad, Duff's Curried Pasta Salad, and Curried Butternut Squash Pasta.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 Tablespoons All Purpose Flour

1/4 Teaspoon Cayenne Pepper/Chilli Powder

1/4 cup Chopped Cilantro

1 Tablespoon Cornstarch

2 Teaspoons Curry Powder

1/4 cup Dry White Wine Or Water (I Used Water)

2 cups Vegetables Of Your Choice (I Used A Combination Of Broccoli, Cauliflower And Carrots Readily Available In The Frozen Food Section, 16Oz Pack)

4 Cloves Minced Garlic

1 Teaspoon Olive Oil

1/4 cup Finely Chopped Onion

1 cup Dry Pasta Of Your Choice (I Used Whole Wheat Penne)

To Taste Salt And Pepper

2 cups Vegetable Broth

Equipment:

sauce pan

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. Add broth and heat to boiling.In a small vessel combine the cornstarch and water, until the cornstarch dissolves without forming any lumps.

3. 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.


Nutrition Information:

Quickview
2111k Calories
5g Protein
220g Total Fat
40g Carbs
7% Health Score
Limit These
Calories
2111k
106%

Fat
220g
340%

  Saturated Fat
178g
1113%

Carbohydrates
40g
14%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
1141mg
50%

Alcohol
3g
17%

Get Enough Of These
Protein
5g
11%

Vitamin E
9mg
61%

Vitamin K
63µg
61%

Selenium
22µg
33%

Manganese
0.59mg
29%

Vitamin A
662IU
13%

Fiber
2g
10%

Vitamin B6
0.19mg
9%

Phosphorus
93mg
9%

Iron
1mg
9%

Vitamin B1
0.12mg
8%

Magnesium
29mg
7%

Copper
0.15mg
7%

Folate
27µg
7%

Vitamin C
5mg
6%

Vitamin B3
1mg
6%

Potassium
192mg
6%

Vitamin B2
0.08mg
5%

Zinc
0.71mg
5%

Calcium
36mg
4%

Vitamin B5
0.25mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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