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–+ servings

Curry Pasta

This easy curry pasta is made with coconut milk infused with garlic, ginger, soy sauce, and Thai green curry paste. It's a unique and velvety pasta sauce that's a vibrant fusion of flavors, plus it's meatless meal that's easy-to-make.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 8

Ingredients

  • 16 ounces fettuccine
  • 2 tablespoons cooking oil
  • 6 garlic cloves (minced)
  • 2 tablespoon grated or minced ginger
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoon soy sauce
  • 2 tablespoon curry paste
  • 4 teaspoon curry powder
  • 1 teaspoon lime juice
  • 1 13.6 ounce can full-fat canned coconut milk

Instructions

  • Cook pasta, according to package directions, to al denté. Reserve ½ cup of pasta water, drain and set aside.
  • Heat cooking oil over medium heat, to the empty pasta pot.
  • Add garlic, ginger and crushed red pepper flakes, sauté until garlic is fragrant, or about a minute.
  • Whisk in remaining ingredients until well combined then return pasta to the pot, stirring until pasta is well coated in sauce.
  • Garnish with chopped fresh cilantro or sliced green onions (or both) before serving.

Nutrition

Calories: 366kcal Carbohydrates: 44g Protein: 10g Fat: 18g Saturated Fat: 11g Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Trans Fat: 0.05g Cholesterol: 48mg Sodium: 273mg Potassium: 297mg Fiber: 3g Sugar: 2g Vitamin A: 673IU Vitamin C: 2mg Calcium: 45mg Iron: 3mg