One pot squash curry pasta
Ingredients
for 4 person
| 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 sprig | thyme, leaves torn off |
| 2 ½ dl | coconut milk |
| 8 dl | vegetable bouillon |
| 100 g | baby spinach |
| salt and pepper to taste |
How it's done
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.
Spinach
Add the spinach, mix in, cook for approx. 4 mins. until the pasta is al dente, season, plate up.
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