Curried Vegetables and Pasta

Find curry powder or paste in your grocery store shelves, and add it to your pantry staples. Inspired by India and mild enough for the whole family, the combination of spices gives this dish of vegetables and pasta a punchy flavor.

Mueller's Ridged Mostaccioli
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Prep Time: 5 min
Cook Time: 15 min
Serves: 4

Ingredients

  • 8 ounces Mueller's Mostaccioli
  • 1 head broccoli or cauliflower, cut into small florets
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 (15-1/2 ounce) can low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 (10 ounce) package frozen spinach, thawed and chopped
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

 

Directions

    1. Cook pasta according to package directions. Three minutes before the pasta is done, stir in broccoli or cauliflower. Drain pasta and vegetables and transfer to a large bowl.
    2. Dissolve cornstarch in 1/4 cup of water in a small bowl. Combine chicken broth, garlic, and curry powder in a large saucepan. Bring to a boil then lower heat and simmer for 3 minutes. Whisk in the dissolved cornstarch. Stir in the mixed vegetables and spinach and cook until hot, about 5 minutes.
    3. Toss the sauce and vegetables with the pasta, season with salt and pepper. Sprinkle with Parmesan cheese. Serve.

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