Creamy Curry Pasta

Ingredients

• 8.8 oz (250 g) fusilli
• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 1 red bell pepper, chopped
• 2 large garlic cloves, finely chopped
• 1/2 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 1/2 cup vegetable stock
• 1 cup (150 g) frozen peas
• 1 medium zucchini, cut into small cubes
• Creamy top of 1 can (13.5 fl. oz. / 400 ml) full-fat coconut milk
• 2 cups (75 g) baby spinach
• Salt and pepper to taste

Instructions

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil in a large,...: Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and cook the red onion and bell pepper for 3-4 minutes until slightly softened.

3. 3

   Add the garlic and ginger and continue to...: Add the garlic and ginger and continue to cook for another minute. Next, add the curry powder and vegetable stock.

4. 4

   Bring to a simmer and add the frozen...: Bring to a simmer and add the frozen peas, zucchini and coconut milk. Simmer for 5 minutes, then stir in the pasta and baby spinach.

5. 5

   Toss well to cover in sauce, adjust the...: Toss well to cover in sauce, adjust the seasoning and serve.