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Penne with Curried Rainbow Carrots, Peas and Peppers
This unnusual pasta recipe is a tasty choice for winter
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
issue 41
Ingredients
2 Tbsp (30 ml) butter
1 Tbsp (15 ml) olive oil
1 medium sized onion, finely chopped
2 garlic cloves, finely chopped
1 packet (500 g) Findus Rainbow Carrots
1 tsp (5 ml) garam masala
1 tsp (5 ml) tumeric
1 tsp (5 ml) cumin powder
2 tsp (10 ml) chilli powder
½ C (125 ml) Findus Sweden’s Finest Peas
½ C (125 ml) water
1 medium red pepper, deseeded and sliced
1 medium green pepper, deseeded and sliced
1 medium yellow pepper, deseeded and sliced
2 C (500 ml) heavy cream
salt and pepper to taste
1 packet penne
a few sprigs of parsley, finely chopped
2 Tbsp (30 ml) olive oil
fresh coriander to garnish (optional)
Method
In a medium-sized saucepan heat the olive oil and butter, fry onion and garlic until translucent and then add carrots.
Add garam masala, tumeric, chilli powder and cumin and cook for about 2 minutes.
Add the peas and the water and let all ingredients cook for approximately 5 minutes.
Add peppers and cook until the liquid reduces.
Stir in the cream and add salt and pepper to taste.
Prepare the penne as per packet instructions. Once cooked, toss in olive oil and parsley.
Serve the curried carrot mixture on hot penne pasta, garnish with fresh coriander. As an alternative serve with fluffy white rice.
