Thai Red Curry Protein Pasta

Name: Thai Red Curry Protein Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 10 min
Yield: 3
Cuisine: Asian
Ingredients: 2 cup chickpea pasta; 1 cup leftover thai curry sauce; 2 cup purple cabbage, sliced; 1 cup chopped carrots; 1 tbsp olive oil; 1 cup greens (e.g., spinach) or fresh herbs

10 mins prepServes 3

A creamy curry pasta dish made from leftover Thai curry sauce and fresh vegetables, offering a delicious and easy meal. It's a great way to use up ingredients in your fridge, and if you don't have leftover curry, you can use warm spices and coconut milk instead. Each serving is approximately 400 calories and 18g protein.

3 servings

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Instructions

Cook your pasta noodles according to box directions. Preheat a small pan to medium-low. Add oil and coat the pan. Add carrot and cabbage and toss to coat in oil. Sauté for 2-3 minutes, or until softened. Turn off heat, add curry sauce and noodles. Add greens, mix everything well. Let ingredients sit in the pan with the sauce to marinate for 10 minutes. Eat right away or pack up for lunch.

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Thai Red Curry Protein Pasta

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