Sunday, October 17, 2010

Curried Pumpkin Pasta. Gluten-free. Vegan

Yum! I made this tonight and it was really delicious, even tastier than I thought it would be. 


Enjoy!

Curried Coconut Pasta Recipe:
Serves 2
1 c. (dried) pasta
1/2 can pureed pumpkin
1/3 c. nondairy milk
1 T. curry powder (add less or more to change amount of spice)
1 T. coconut amino acids
1/2 c. cut green beans
1/4 c. cashews
1/3 c. frozen peas
2 T. golden raisins
1/2 t. sea salt

Cook pasta according to directions. While it is cooking, warm pumpkin puree and milk in a pan on medium-heat.

Add curry powder, amino acids, beans, cashews, peas and raisins to milk/pumpkin sauce. Mix together and heat through.

Drain pasta and combine with sauce. Dish out servings, and sprinkle each with a little salt before eating. 

1 comment:

Anonymous said...

what are coconut amino acids? i've never seen/heard of those.

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