I Can You Can Vegan

Name: Thai Red Curry Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Green Bell Pepper; Hot House Red Bell Peppers; El Guapo® Granulated Garlic (Ajo Granulado); McCormick Gourmet™ Organic Red Curry Powder; O Organics Coconut Milk, Organic, Light; Green Giant Broccoli, Carrots, Cauliflower & Cheese Sauce, Lightly Sauced; Dorot Gardens Crushed Ginger; Morton Iodized Salt, 26 Ounce; GreeNoodle Noodle with Tom Yum Soup; STAR Cocktail Onions; Manischewitz Broth, Vegetable; Boyajian Pure Orange Oil

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Thai Red Curry Pasta

Serves 410 mins prep20 mins cook

A simple red curry pasta sauce tossed in a combination of assorted vegetables and pasta for a complete meal!

0 servings

What you need

green bell pepper

red bell pepper

El Guapo® Granulated Garlic (Ajo Granulado)

tbsp granulated garlic

McCormick Gourmet™ Organic Red Curry Powder

tbsp red curry paste

can coconut milk

Green Giant Broccoli, Carrots, Cauliflower & Cheese Sauce, Lightly Sauced

cup broccoli carrot cauliflower mix

tsp ground ginger

tbsp orange oil

Instructions


1 In a large pan warm 1-2 tbsp of oil over low-medium heat. Once warm, saute minced garlic  until fragrant.
2 Once garlic is fragrant add the red curry paste, ground ginger, and salt along with the full fat coconut milk. Whisk together until all ingredients are combined, then bring to a boil (still stirring).
3 Once boiling, reduce to a medium heat and add in your pasta. Stir off and on until cooked.
4 Lastly, add in the sliced peppers and frozen broccoli stir to combine. Cook for an additional 5-7 minutes or until broccoli is cooked through.
5 Remove from heat and allow to cool in order for the sauce to thicken (about 8-10 minutes).
6 Plate and garnish with green onions (optional). Enjoy!

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