Green Curry Chickpea and Vegetable Pasta
A healthy, quick and easy dinner that will be on the table in 15 minutes! A gluten-free, vegan, pasta dish loaded with veggies and plant based protein.
Servings: 4 servings
Ingredients
- 8 ounces penne pasta, or rotini
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 cup diced carrots
- 1 cup sugar snap peas
- 1 cup canned chickpeas, rinsed and drained
- 3 tablespoons green curry paste
- 1 cup canned coconut milk, whisk before adding to incorporate the coconut cream and water together
- Kosher salt and fresh ground black pepper to taste
- Cashews cilantro, lime wedges and pomegranate seeds for toppings (optional)
Instructions
- Cook the pasta until it's al dente.
- While the pasta cooks, add the oil to a large skillet over medium-high heat. Add in the onion and carrots, season with salt and pepper and sauté for about 3 minutes. Add in the sugar snap peas and sauté another minute.
- Stir in the green curry paste and coconut milk until smooth and combined. Bring the sauce to a simmer then add in the chickpeas and cooked pasta. Stir together until everything is coated in the sauce and warmed through. Taste for seasoning. Serve the pasta topped with cashews, cilantro, pomegranate seeds and a squeeze of lime juice if desired.
Nutrition
Calories: 460kcal | Carbohydrates: 59g | Protein: 12g | Fat: 20g | Saturated Fat: 14g | Sodium: 151mg | Fiber: 7g | Sugar: 8g