This Creamy Curry Pasta with mushrooms, spinach, and red kidney beans is not only easy to make but also brings joy to your meal times. Perfect for 1-2 servings, it's packed with flavor and nutrients.
1: Cook the pasta according to packet instructions, then add the red kidney beans to the same pan to cook until al dente.
2: Sauté the onion, garlic, and mushrooms in a frying pan with a little water or oil for 5-10 minutes until the mushrooms are soft.
3: Turn the heat down to low, then add in the cumin and curry powder. Stir for 1 minute until fragrant.
4: Pour in the canned coconut milk and squeeze in the juice of 1/2 a lime.
5: Once the pasta is cooked, drain the pasta and kidney beans through a colander, then stir them into the pan with the curry.
6: Bring the heat up to medium, add a handful of spinach, and stir frequently for 5 minutes until the spinach has wilted.
7: Season with salt and pepper. Serve once piping hot and enjoy!
