Spicy Coconut Curry Pasta

Spicy Coconut Curry Pasta
3.7 from 10 ratings
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.
  • 1 pound gluten-free pasta
  • 1 teaspoon extra-virgin olive oil
  • one 15-ounce can coconut milk
  • 1 teaspoon curry powder
  • 1 large orange bell pepper, diced
  • 1 pound red grapes
  • 2 scallions, sliced thinly
  • 1 tablespoon unsweetened coconut flakes
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon lemon zest, plus more for garnish
  1. 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.
  2. 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.
  3. 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.