CURRIED PASTA

This recipe was inspired one day as I was thinking about what to prepare for the hosted Game of Thrones gathering at my place. It was a hit! Check it out for yourself and let me know what you think!

Additionally, in some cultures, eating food with a little kick to it is known to beneficial for supporting the body in cooling down actually. This recipe is a great dish to enjoy this time of year as summer commences. Additionally, if it’s too much of a curry for you, then you can switch the spices and just use a pesto sauce instead.

INGREDIENTS

1 cup of cherry tomatoes cut in half

2 cups of broccoli, stem removed, and cut in halves

2 cups of spinach

1 pound of penne pasta (alternately use brown rice pasta or quinoa pasta)

1 onion cut into small pieces

2 shredded carrots

1 cup of cilantro (alternately use parsley for those sensitive to cilantro)

1.5-2 heaping tablespoons of Tandoori spice mix (depending on heat sensitivity. Pittas can use one tbs.)

2 tsp. of turmeric

2 tsp. of sea salt (or salt to taste)

2 tbs. of ghee or coconut oil

PREPARATION

In a large pot, boil water with some salt, for the pasta.

In a separate pan, add the ghee and spices. Let the spices infuse into the ghee for 2-3 minutes. Add in all the other ingredients, and saute for a minute or two. Add in 1/2 cup of water and cover the pan on a low simmer, for 25 minutes. Turn the heat off and let it sit for 5.

Strain the pasta and add it back to the pot. Take the ingredients from the pan and mix with the pasta.

Serve and enjoy!