Creamy Curry Pasta

12 mins
Serves 1
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Directions

  1. 1Place the cutting board on the kitchen counter.
  2. 2Place the cutting board on the kitchen counter.
  3. 3Place the cutting board on the kitchen counter.
  4. 4Cut the cherry tomatoes in half.
  5. 5Cut the cherry tomatoes in half.
  6. 6Cut the cherry tomatoes in half.
  7. 7Mince the garlic cloves.
  8. 8Mince the garlic cloves.
  9. 9Mince the garlic cloves.
  10. 10Pour olive oil into a frying pan and put it on the stove.
  11. 11Pour olive oil into a frying pan and put it on the stove.
  12. 12Pour olive oil into a frying pan and put it on the stove.
  13. 13Add the halved tomatoes and minced garlic to the pan.
  14. 14Add the halved tomatoes and minced garlic to the pan.
  15. 15Add the halved tomatoes and minced garlic to the pan.
  16. 16Stir in the vegan cream.
  17. 17Stir in the vegan cream.
  18. 18Stir in the vegan cream.
  19. 19Add the cooked penne pasta to the pan.
  20. 20Add the cooked penne pasta to the pan.
  21. 21Add the cooked penne pasta to the pan.
  22. 22Stir in the curry powder, salt, and pepper to taste.
  23. 23Stir in the curry powder, salt, and pepper to taste.
  24. 24Stir in the curry powder, salt, and pepper to taste.
  25. 25Serve the pasta with fresh basil.
  26. 26Serve the pasta with fresh basil.
  27. 27Serve the pasta with fresh basil.

Ingredients

  • 500 g penne rigate
  • 500 g penne rigate
  • 500 g penne rigate
  • 1 container cherry tomatoes
  • 1 container cherry tomatoes
  • 1 container cherry tomatoes
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 750 ml extra virgin olive oil
  • 750 ml extra virgin olive oil
  • 750 ml extra virgin olive oil
  • 1 can vegan cream
  • 1 can vegan cream
  • 1 can vegan cream
  • 1 teaspoon curry powder
  • 1 teaspoon curry powder
  • 1 teaspoon curry powder
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

knifecutting boardpotfrying panwooden spoonladle