One pot squash curry pasta

One pot squash curry pasta

Total: 25 min. | Active: 25 min.
vegan, lactose-free
Nutritional value / person: 551 kcal
, Fat: 17 g
, Carbohydrate: 76 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

One pot pasta

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, squeezed
2 tbsp mild curry powder
400 g squash (e.g. Hokkaido)
400 g spelt macaroni
2 sprigs thyme, leaves torn off
2 ½ dl coconut milk
8 dl vegetable bouillon


100 g baby spinach
salt and pepper to taste
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How it's done

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One pot pasta

Heat the oil in a large pan. Add the onion, garlic, curry powder and squash, sauté for approx. 3 mins. Place the macaroni and all the other ingredients up to and including the stock in the pan, mix and bring to the boil. Reduce the heat, cover and simmer for 5 mins. over a medium heat, stirring occasionally.


Add the spinach, mix in, cook for approx. 4 mins. until the pasta is al dente, season, plate up.


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