The summer days might be coming to an end but that’s not going to stop me enjoying delicious pasta salads. This curried pasta salad brings together wonderful curry flavours that wrap around each piece of pasta.
I love to pack up this curried pasta salad and enjoy it at lunch time. It can also be a great accompaniment to a summer BBQ – simply increase the ingredients as required. This recipe serves one.
To make this recipe gluten-free, use your favourite gluten-free pasta and proceed as normal. The addition of smoked salmon in this recipe can be amazing too.
Hope you enjoy!
1 red onion, sliced
3 garlic cloves, sliced
30g sugar snap peas
30g broccoli stalks, cut into 1 inch pieces
2 tsp mild curry powder
30g full fat cream cheese
2 tbsp coconut milk
½ red chilli, sliced
Cook the pasta according to packet instructions, in a pan of boiling, salted water. Drain, reserve the pasta water and set the pasta aside to cool.
Heat a non-stick pan over a medium heat and cook the onion and garlic for 5 minutes, until beginning to soften. Add in the sugar snap peas and broccoli and cook for a further 5 minutes before stirring in the curry powder and a splash of the reserved pasta water.
Stir in the cream cheese,
Mix in the cooled pasta and served sprinkled with sliced red chilli and low protein yogurt on the side to neutralise the heat from the curry powder.