Creamy Thai Curry Pasta with Mushrooms and Peppers Recipe
| 1 min read
Serving Amount
Ingredients
1 tbsp sesame oil (or other oil on hand)
3 cloves garlic, minced
1 small yellow onion, finely chopped
2 cup sliced mushrooms
1 bell pepper, thinly sliced
2 tbsp Thai curry paste
1 13.5-ounce can coconut milk (use lite coconut milk for less saturated fat)
1 tbsp soy sauce
1 whole lime, wedged
2 cup cooked fettuccine pasta
2 sprigs cilantro
1⁄2 cup cashews (chili lime flavor if available)
Instructions
Step 1
In a large skillet over medium-low heat, head sesame oil. Once heated, add garlic and onions and cook until fragrant, stirring frequently.
Step 2
Heat pasta water with some salt.
Step 3
Turn heat under skillet to medium, add pepper slices and mushrooms and cook for 3-5 minutes until softened. Stir in curry paste until veggies are coated. Continue cooking for about 2 more minutes, stirring frequently so the curry paste doesn’t burn to the pan.
Step 4
Add coconut milk and soy sauce. Stir and let simmer for 10 minutes.
Step 5
While the curry is simmering, cook the pasta according to package instructions. Reserve ¼ cup pasta water.
Step 6
Add the juice of 2 lime wedges to the curry and stir. Add in pasta water a little at a time to allow the curry to thicken. Add pasta and coat with curry. Serve in a bowl and top each bowl with cilantro and 2 tablespoons of cashews. Serve with a lime wedge and add to taste. Enjoy!
