Servings:
Ingredients
- 4 cloves garlic, mashed
- 1 onion, diced
- 2 tbsp olive oil
- 3 tbsp red curry paste (you can find this in the international foods section at the grocery store!)
- 1 tbsp ground ginger
- ½ tsp cumin
- 1 cup vegetable broth (or water)
- 12 ounces pasta of choice
- 1 tsp sea salt
- 1 tsp ground black pepper
- ¼ tsp cayenne
- 1 can (13.5 or 14 ounce) of full fat coconut milk
- 2 cups broccolini or broccoli florets
Instructions
- In a large pot, add the olive oil, over medium heat.
- Sauté the onion, garlic, ginger, and cayenne for a few minutes.
- Once it starts to smell yummy, add the curry paste, mixing everything well, followed by the coconut milk, vegetable broth, pasta, salt and pepper.
- Turn heat to low, cover, and cook for 5-7 minutes.
- Remove cover and add broccolini/broccoli florets.
- Stir and cover again, cook for another 57-7 minutes or until the pasta is done cooking and the sauce has reduced.
- Season to your taste and ENJOY!!!!!
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What others are saying
I just have to comment to tell you how much we’ve enjoy this pasta dish since you published this recipe! I’ve made it around 5 times & each time, my fiancé & I become even more obsessed! SO delicious!!
-Madi xo | http://www.everydaywithmadirae.com
Ahhhhh thank you so much for letting me and everyone else know!!!!! It’s one of my favorites also!!! ❤️❤️