Spicy Coconut Curry Pasta

Spicy Coconut Curry Pasta
Staff Writer
Spicy Coconut Curry Pasta

Amie Valpone

Spicy Coconut Curry Pasta

This one's got an extra kick to it. I used coconut milk and curry powder for a dairy-free creamy sauce that coats the pasta and then I spiced it on up with a lil' crushed red pepper, sweetened it with grapes and coconut flakes, and topped it off with a bright orange bell pepper.

See all curry recipes.

Directions

Bring a large pot of water to a boil over high heat and cook the pasta according to the package directions. Drain and set aside.

Meanwhile, combine the olive oil, coconut milk, and curry powder in a large pan over medium-low heat. Cook for 10 minutes, stirring often. Add the cooked pasta and cook for 2 more minutes.

Remove from the heat and transfer to a large serving bowl. Add the remaining ingredients and gently toss to combine. Serve warm. Garnish with additional lemon zest.

Nutrition

Calories per serving:

226 kcal

Daily value:

11%

Servings:

4
  • Carbohydrate, by difference 48 g
  • Protein 5 g
  • Total lipid (fat) 3 g
  • Vitamin A, IU 879 IU
  • Vitamin A, RAE 45 µg
  • Vitamin C, total ascorbic acid 3 mg
  • Vitamin D 1 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Ash 1 g
  • Calcium, Ca 29 mg
  • Carotene, beta 521 µg
  • Choline, total 12 mg
  • Cryptoxanthin, beta 7 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 6 g
  • Folate, DFE 19 µg
  • Folate, food 19 µg
  • Folate, total 19 µg
  • Fructose 3 g
  • Glucose (dextrose) 5 g
  • Glutamic acid 1 g
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 214 µg
  • Magnesium, Mg 57 mg
  • Niacin 1 mg
  • Phosphorus, P 121 mg
  • Potassium, K 210 mg
  • Proanthocyanidin 4-6mers 1 mg
  • Selenium, Se 3 µg
  • Sodium, Na 29 mg
  • Starch 32 g
  • Sucrose 2 g
  • Sugars, total 9 g
  • Water 180 g
  • Zinc, Zn 1 mg
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