🍛 Creamy Curry Pasta with Mushrooms, Spinach & Red Kidney Beans
Description:
A hearty, comforting fusion of Italian pasta and warming Indian-inspired curry flavors. This creamy curry pasta is made with wholewheat penne, tender mushrooms, wilted spinach, and protein-packed red kidney beans. It’s a well-balanced vegetarian (and optionally vegan) dish that brings bold flavors and creamy textures together in just one pot.
Ingredients:
For the Creamy Curry Pasta:
- 2 servings of dried pasta (e.g., wholewheat penne or fusilli)
- 1/2 medium or large onion, diced
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup spinach leaves (fresh or frozen)
- 1/2 cup red kidney beans (cooked or canned, drained & rinsed)
- 1 tbsp curry powder (adjust to taste)
- 1/2 tsp turmeric (optional for color)
- 1/2 tsp chili flakes (optional)
- Salt & black pepper to taste
- 1/2 cup coconut milk (or heavy cream if not vegan)
- 1 tbsp olive oil (or any neutral oil)
- Splash of pasta water (reserved)
Instructions:
- Cook the Pasta:
Boil pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining. - Sauté the Veggies:
In a skillet, heat olive oil over medium heat. Add diced onions and sauté until soft and translucent. - Add Mushrooms:
Stir in the sliced mushrooms and cook for 4–5 minutes until they shrink and release their juices. - Spice it Up:
Add curry powder, turmeric, chili flakes, salt, and pepper. Stir well to coat the veggies in the spices. - Creamy Base:
Pour in coconut milk and stir to combine. Simmer gently for 2–3 minutes. - Add Greens and Beans:
Add spinach and kidney beans. Stir until spinach wilts and everything is evenly heated. - Combine with Pasta:
Add cooked pasta and a splash of pasta water. Toss well until everything is creamy and coated. - Serve:
Taste and adjust seasoning if needed. Serve warm, optionally garnished with fresh herbs or a squeeze of lemon juice.
Servings:
Serves 2 generously
(Easily doubled for family meals or meal prep.)
Nutritional Information (Per Serving – Approximate):
- Calories: ~480 kcal
- Protein: ~16g
- Carbohydrates: ~60g (mainly from pasta and beans)
- Fat: ~18g (from coconut milk and oil)
- Fiber: ~10g
- Sugar: ~4g
Note: Nutrition varies with pasta type and milk choice.
Health Benefits 🌱
- 🫘 Plant-Based Protein: Red kidney beans add protein and fiber, supporting heart and digestive health.
- 🥬 Leafy Greens: Spinach boosts iron, magnesium, and vitamin A.
- 🍄 Immunity Support: Mushrooms are rich in antioxidants and B vitamins.
- 🌾 Whole Grains: Wholewheat pasta adds complex carbs and sustained energy.
- 🥥 Healthy Fats: Coconut milk contributes MCTs and a creamy texture.
Tips & Notes:
- 🧄 Flavor Boost: Add garlic or ginger with the onions for extra depth.
- 🧀 Cheesy Option: Stir in nutritional yeast or parmesan (if not vegan).
- 🌶️ Spice Control: Start with less curry/chili and build up to taste.
- 🥦 Veg Swap: Try adding zucchini, bell peppers, or peas.
- 🥄 Extra Creamy: Blend part of the sauce before adding pasta for a silky texture.
Q&A Section ❓
Q: Can I make it gluten-free?
A: Yes! Use gluten-free pasta like lentil or brown rice-based alternatives.
Q: Can I use canned coconut milk?
A: Yes—full-fat canned coconut milk gives a richer texture. Use light coconut milk for a lower-calorie version.
Q: How long will it keep?
A: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk.
Q: Can I add meat?
A: Definitely. Add grilled chicken, shrimp, or even tofu for extra protein.
Q: Is it kid-friendly?
A: Yes—reduce the spice and it becomes a mild, creamy pasta dish kids enjoy.